Couldn’t be easier, here’s what you need: For blueberry compote: — 1/2 cup frozen blueberries — 1 tbsp honey — 1 tsp lemon juice Heat everything on the stovetop until bubbling and combined (a few minutes on high heat) then bring to a simmer. For whipped ricotta: — 1 tub ricotta — 1 tsp olive oil — 2 tsp honey — sprinkle of salt Combine ricotta ingredients into food processor until creamy. Place in a plastic baggy and snip the corner. Spread on freshly toasted piece of sourdough, and top with blueberry mixture and extra lemon zest and honey if you want 🍯🍋
