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Honey Blueberry Compote & Ricotta English Toast

Honey Blueberry Compote & Ricotta English Toast

YIELD: Makes 4 servings

INGREDIENTS

3 cups - blueberries, divided

1/2 cup - honey

Juice and zest from 1 orange

1 cup - ricotta

3 T - honey

1/4 tsp. - cinnamon

4 - whole wheat muffins, split in half and toasted

DIRECTIONS

Combine 1/2 of the blueberries with 1/2 cup honey, the orange juice and zest in a small saucepan, bring to a boil for 1 minute and then simmer for about 20 minutes. Press the berries lightly with the back of the spoon to break them up a bit. When the berry mixture is reduced and thickened, remove from heat, stir in the remaining blueberries and cool.

Mix the ricotta, 2 T honey and cinnamon until combined.

Spoon 2 T of the ricotta mixture over each muffin half and top with the blueberry compote. Garnish with orange zest if desired

TIP

You can substitute and fresh seasonal berries for the blueberries. You will have leftover compote, try it on pancakes, yogurt, ice cream or even in a smoothie.