Ricotta and Jam on Toast

I’m lucky to work just a few blocks away from the Union Square Greenmarket, and every week I walk through to pick up fresh groceries for the week. A few days ago, I stumbled across a huge selection of homemade jams from Beth’s Farm Kitchen. After tasting a few, I bought their raspberry jam – super delicious and not too sweet!

I thought it would be perfect for breakfast, topped on what else? Cheese.

I picked up a loaf of multigrain bread to add some extra flavor and texture (much better than white bread), and a container of fresh ricotta cheese (you HAVE to use fresh!) to give a nice balance to the jam. In just a few minutes, you have a flavorful and yummy breakfast.


DSC_0799 copyDSC_0839DSC_0847

Ricotta and Jam on Toast
Serves: 2 servings
  • 2 slices (cut ½ inch thick) of multigrain bread
  • 8 ounces fresh ricotta cheese
  • Salt
  • 4-5 tablespoons raspberry jam (or any other flavor you prefer!)
  1. Toast sliced bread and slice in half
  2. Place ricotta in a bowl and beat with an electric mixer for 3-4 minutes (it will reach a nice creamy consistency)
  3. Add a generous pinch of salt and mix to combine
  4. Spread ricotta on toast (about 1 tablespoon per slice - you will have leftovers, just place back in your container and pop in the fridge!)
  5. Top with jam and serve


Share Your Thoughts

Your email address will not be published. Required fields are marked *

Rate this recipe: