Blackberry Ricotta Toast

Creamy ricotta and tart blackberries will have you craving this toast every morning! It’s an easy breakfast recipe with plenty of protein to keep you satisfied all morning, and it only takes a few minutes to make!

I don’t know what kind of magic I stumbled into yesterday but I found fresh blackberries at the grocery store for $1 per 1/2 pint. Obviously, I had to stock up and I found myself with heaps of blackberries in the kitchen. This is a lovely problem to have because I could eat a few pounds of blackberries on my own without a problem. But instead of just stuffing my cheeks full of berries, I decided to use them as a toast topping!

Tips for Blackberry Ricotta Toast

• Do not make this toast in advance, or the bread will start to get soggy. It’s best served immediately.
• I prefer whole milk ricotta because it’s extra creamy, but you can use part-skim ricotta if you prefer.
• Add a sprinkle of sea salt to amplify the combination of flavors.

Substitution Ideas

• If you wanted to make this vegan, I recommend using Kite Hill vegan ricotta cheese. The texture and flavor are pretty close to dairy-based ricotta! Be sure to use agave instead of honey, to keep it completely plant-based.
• If you don’t have fresh basil, try it with fresh mint leaves instead!
• No blackberries? No problem! This recipe is also delicious with strawberries or blueberries. I don’t recommend using frozen berries for this recipe.

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If you have leftover blackberries, try these vegan blackberry crumble bars!

In the mood for more toast? Try this almond butter and peach combo!

What’s your favorite thing to make with blackberries?