Roasted Blueberry, Pecan & Ricotta Toast

Give your toast a boost! Make blueberries and pecans the star of your daily breakfast routine with this sweet and savory recipe.


  1. Preheat oven to 425o In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened.
  2. Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.

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