Ricotta Toast with Berry Compote
Take advantage of the arrival of fresh berries at the farmers’ market by making this easy berry compote, the perfect accompaniment to toasted brioche topped with lightly sweetened ricotta cheese. The compote is equally delicious served with pancakes or waffles, or spoon it over purchased pound cake for a simple and stress-free summer dessert.
Ingredients:
For the berry compote:
- 1 lb. (500 g) strawberries, stemmed and quartered
- 1/2 lb. (250 g) blackberries
- 1/4 cup (2 oz./60 g) sugar
- Grated zest and juice of 1 Meyer lemon
12 oz. (375 g) ricotta cheese, drained- 1 Tbs. plus 1 tsp. sugar
- 2 tsp. grated Meyer lemon zest
- 2 tsp. Meyer lemon juice
- 2 Tbs. sliced almonds
- Kosher salt
- 4 slices brioche, each about 1/2 inch (12 mm) thick, toasted
Directions:
To make the berry compote, in a saucepan over medium-high heat, combine the strawberries, half of the blackberries, the sugar and lemon zest and juice. Bring to a vigorous simmer, then reduce the heat to low and cook until berries have softened and the juices have thickened, about 10 minutes. Remove from the heat, let cool slightly, then stir in the remaining blackberries.
In a bowl, stir together the ricotta, 1 Tbs. of the sugar and the lemon zest and juice. Set aside. In a small fry pan over medium-low heat, toast the almonds until golden, about 3 minutes. Remove from heat, sprinkle with the remaining 1 tsp. sugar and salt to taste. Let cool to room temperature.
To assemble, spread a quarter of the ricotta mixture on each piece of brioche toast. Divide the berry compote among the toasts, sprinkle with the toasted almonds and serve. Serves 4.
Williams Sonoma Test Kitchen
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