This Sweet Ricotta Toast with Blackberries & Honey is finished with fresh berries & coconut flakes. It’s a deliciously sweet & creamy breakfast or quick snack.
For the Whipped Ricotta: Add the ricotta, lemon juice, and heavy cream, to the bowl of a food processor. Process until completely smooth, creamy and fluffy, 1-2 minutes, scraping down the sides of the bowl occasionally.
Add the ricotta mixture and blackberry jam to a piping bag with a large round tip or plastic ziploc bag (trim the tip off to pipe when ready).
Pipe the whipped ricotta into large waves on the toasted bread. Garnish with fresh blackberries, coconut flakes and a drizzle of honey. Enjoy!
Notes
The whipped ricotta (with or without the berry jam) will last in the fridge for 1 or 2 days. Make sure to keep it in an airtight container. The leftovers can be enjoyed spread on more sourdough slices or as a dip with crostini.