INGREDIENTS

• 2 slices sourdough bread
• ½ cup whole milk ricotta cheese
• 1 teaspoon lemon zest
• Juice of two lemons, divided
• ¼ cup fresh basil leaves, chopped
• 1 pinch kosher salt, divided
• 1 cup Josh Pond Frozen, Organic Wild Maine Blueberries
• 1 tablespoon honey
  

INSTRUCTIONS

• Ricotta Spread: In a small bowl, mix ricotta, lemon zest, juice of one lemon, chopped basil, and a pinch of salt until smooth and creamy.
• Wild Blueberry Spread: Over medium low heat, simmer the frozen blueberries with the honey, juice of one lemon, and a pinch of salt for 10 minutes until thickened. Let cool.
• Toast your bread slices until golden and crisp.
• Spread the ricotta mixture generously on your warm toast. Spoon the blueberry spread over the ricotta and top with a few basil leaves. Enjoy!