Recipes › Raspberry (Yellow/Gold) › Golden Raspberry Compote with Ricotta Toast
Golden Raspberry Compote with Ricotta Toast
A quick, warming compote of golden raspberries with a hint of vanilla and honey, spooned over thick ricotta toast for a breakfast or brunch that feels effortlessly luxurious. The contrast of warm compote, cool ricotta, and crunchy toast is exactly what mornings should taste like.
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Ingredients
- 1½ cups fresh golden raspberries
- 2 thick slices sourdough bread
- ½ cup whole milk ricotta
- 2 tbsp honey, divided
- 1 tsp lemon juice
- ¼ tsp vanilla extract
- 2 sprigs fresh thyme, for garnish (optional)
Contains: milk, cereals gluten.
Method
- Toast bread until golden and sturdy.About 3 min
- While bread toasts, combine golden raspberries, 1 tbsp honey, lemon juice, and vanilla in a small saucepan. Cook over medium heat for 5–6 minutes, stirring occasionally, until berries break down into a jammy compote.About 6 min
- Spread ricotta generously on toast, drizzle with remaining honey, and spoon warm compote over the top. Garnish with fresh thyme and serve immediately.About 3 min
Tips
- Room-temperature ricotta spreads more easily and has a better texture than cold from the fridge.
- The compote keeps refrigerated for 5 days — make a batch and use it all week.
- Whole-milk ricotta is significantly richer and creamier than part-skim.
Ring the changes
- Add a crumble of pistachios over the top for crunch and color.
- Replace ricotta with mascarpone for an even richer, dessert-like version.
Keeping it
Compote keeps refrigerated for 5 days. Assembled toasts are best eaten immediately.
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