Recipes

Ricotta and Blueberry Toast

This toast is delicious and can easily be served for breakfast, as an appetizer or dessert. The blueberry compote goes perfectly with the neutral taste of ricotta. This ricotta and blueberry toast is made with Bon Matin protein loaf, no fat and no sugar added. Two slices contain 14 g of plant-based protein. This Quebec company also offers a product line with no fat, no sugar added.

20 min

35 min

4 Servings

MADE WITH
Bon Matin® No Fat, No Sugar Added Protein Loaf

8 slices Bon Matin™ No Fat, No Sugar Added Protein Loaf
1 1/2 cup (375 mL) fresh or frozen blueberries
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) honey
2 tbsp (30 mL) water
1 1/2 cup (375 mL) ricotta
3 tbsp (45 mL) honey (and more when serving)
3/4 tsp (3.75 mL) ground nutmeg
1/3 cup (150 mL) hazelnuts, coarsely chopped
Fresh thyme leaves

In a small saucepan, over medium heat, cook the blueberry compote for 10 minutes or until blueberries split. If necessary, lightly mash part of the compote with a fork. Remove from heat.
Brush both sides of bread slices with butter.
In a large nonstick skillet, brown both sides of bread slices.
Meanwhile, lightly whip the ricotta. Add honey and nutmeg. Mix well.
Top with whipped ricotta cheese, followed by the blueberry compote, then add hazelnuts, fresh thyme and a drizzle of honey.

Hubert’s tip: Frozen blueberries are perfect for this type of recipe. Simply adjust the cooking time according to the desired result. Also, you may not add water to the compote when using frozen blueberries as they will release some water during cooking.

Toast High Protein Meatless

Ingredients

8 slices Bon Matin™ No Fat, No Sugar Added Protein Loaf
1 1/2 cup (375 mL) fresh or frozen blueberries
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) honey
2 tbsp (30 mL) water
1 1/2 cup (375 mL) ricotta
3 tbsp (45 mL) honey (and more when serving)
3/4 tsp (3.75 mL) ground nutmeg
1/3 cup (150 mL) hazelnuts, coarsely chopped
Fresh thyme leaves

Toast High Protein Meatless

Preparation

In a small saucepan, over medium heat, cook the blueberry compote for 10 minutes or until blueberries split. If necessary, lightly mash part of the compote with a fork. Remove from heat.
Brush both sides of bread slices with butter.
In a large nonstick skillet, brown both sides of bread slices.
Meanwhile, lightly whip the ricotta. Add honey and nutmeg. Mix well.
Top with whipped ricotta cheese, followed by the blueberry compote, then add hazelnuts, fresh thyme and a drizzle of honey.