Roasted Blueberry Toast with Whipped Ricotta

two pieces of blueberry toast on plate with tea mug, honey jar beside them

This Roasted Blueberry Toast with Whipped Ricotta is the ultimate fresh, easy and delicious Summer breakfast! Pair with a cup of coffee and you’re all set for the perfect morning!

Before I get into this delicious toast recipe…I wanted to just say that this is my FIRST blog post/new recipe back from maternity leave! 

If you’re new here, you can read all about Jack’s Birth Story…but wow. This is a huge milestone for me…and if you’re a new parent, you know that getting pretty much anything done with a baby is difficult, much less begin working from home again! Lol! 

So, to say the least, I’m *very* excited to be bringing you this recipe today and I hope you love it as much as I do. 

Why You’ll Love This Toast: 

Oh where to begin! First off, if you’re anything like me, you love eating carbs for breakfast. Whether it’s oatmeal or toast…carbs are a great breakfast to fill you up and give you energy! 

And believe me…as a new mom, I need all the energy I can get! LOL. So this particular recipe is great for that – you get the carbs from the toast, some protein from the ricotta cheese and sweetness from the roasted blueberries.

Speaking of roasted blueberries…the best part about Summer is 100% the fact that fresh berries are in season. I have been finding myself eating SO many berries this past month and I don’t see myself stopping in the near future. 

washed blueberries in colander

The roasting of these blueberries is divine! It really brings out the natural sweetness of them, leaving them bursting with juices…they get gooey and delicious and oh my word SO good. 

Pairing them with the whipped ricotta which is tangy and ultra creamy is the perfect mash up. 

whipped ricotta on toast on plate

It’s crunchy, creamy, tangy, gooey, sweet….All the good textures and flavors in one bite. So let’s get into how to make this dish!

Ingredients You Need: 

  • Your favorite crusty artisanal bread (I like a good french loaf or sour dough) 
  • Ricotta cheese (whole milk/full fat works best!) 
  • Fresh blueberries 
  • Granulated sugar 
  • Honey/mint if desired for topping

How to Roast Blueberries:

If you’ve never roasted blueberries before, no worries! It’s super simple and just requires a few items. 

First off – go ahead and preheat the oven to 400 degrees. While it’s warming up…

Grab a sheet pan along with some parchment paper. Line the pan with the parchment paper. 

Wash those delicious and fresh blueberries and add them directly to the sheet pan. 

side by side photos of pre-roasted blueberries and roasted blueberries on sheet pan

Add some sugar on top of the blueberries (I just did a pinch, probably about 1 tsp or so). 

Once the oven is warmed, pop the sheet pan into the oven. 

In just around 10-12 minutes, you will have your blueberries ready to go! They will be bursting and lots of the juices will be on the pan (hence the parchment paper for easy clean up!) 

Assembling Toast: 

Now that your blueberries are done, I highly recommend eating them warm. While they are roasting, you can go ahead and whip the ricotta!

I recommend adding the ricotta to a bowl, taking a whisk, and whisking it for about 1 minute. This will make sure that the texture is smooth and creamy 🙂 

close up of toast with ricotta and roasted blueberries on it on plate

Time to assemble! Toast your bread. Add 1-2 tbsp of the whipped ricotta on top of the bread and smooth it out. 

Add on some of the roasted blueberries as well. 

If desired, I really enjoyed drizzling honey on mine as well as garnishing it with some mint for added freshness. 

bite taken out of toast on plate with hand grabbing piece of toast

And you’re ready to eat! Grab a cup of coffee, the morning paper and chow down! This recipe is so simple, delicious and fresh for Summer! I hope you enjoy it as much as I do! 

Storing Leftovers: 

If you have any leftover blueberries, store them in a tightly sealed tupperware container in the fridge for up to 3 days. Make the same toast the next day or I love adding these into a warm bowl of oatmeal.

side shot of bite taken out of toast while leaning up against another piece of toast

If you have any leftover ricotta, do the same as above.

Did you enjoy this recipe? Here are a few others you might like: 

Whipped Ricotta Toast with Roasted Peaches 

Ricotta French Toast 

Sprouted French Toast with Caramelized Bananas 

Blueberries and Cream Oatmeal 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Roasted Blueberry Toast with Whipped Ricotta

This Roasted Blueberry Toast with Whipped Ricotta is the ultimate fresh, easy and delicious Summer breakfast! Pair with a cup of coffee and you’re all set for the perfect morning!

Course Breakfast, brunch
Cuisine American
Keyword blueberry toast, ricotta toast, roasted blueberries, whipped ricotta toast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Haylie


  • 2 cups fresh blueberries
  • 1 tbsp granulated sugar
  • pinch of salt
  • 1/2 cup whole milk ricotta cheese
  • 4 slices of your favorite crusty bread
  • honey and mint for garnish if desired


  1. Preheat oven to 400 degrees. Add parchment paper to a sheet pan followed by the blueberries. Add the granulated sugar evenly on top of the blueberries as well as a pinch of salt.

  2. Once the oven is fully warmed, add the sheet pan to the oven and roast the blueberries for 10-12 minutes.

  3. While the berries are roasting, add the ricotta to a bowl and whisk it vigorously for 1 minute. Set this aside.

  4. Once the berries are done roasting, toast your bread. Add 2 tbsp or so of ricotta to the toast followed by a spoonful of roasted blueberries.

  5. If desired, garnish with a drizzle of honey and sprig of fresh mint. Enjoy!

Recipe Notes

See blog post for storing leftover instructions.


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