This past weekend I had the urge to make homemade ricotta. Something just screamed “Rachel you need to cook and slather an unhealthy amount of ricotta on toast and you need to do it now!”. Well… I did, and I am very happy about it too.
This recipe came out great. I would add a little more salt at the end. If you’re into that kind of thing.
Although this jam recipe is for blueberries I did a medley of frozen berries and it came out just fine. Its really a base that you can alter based on the ingredients you have on hand. I recommend you use frozen fruit as well since its less expensive. I had recommendations to add more maple syrup however, I liked the sweetness level just fine. Up to you!
This is the best and only recipe for pesto you will ever need. The end.
- Slather ricotta on toasted crusty bread. Top with your jam/tomatoes and balsamic fig drizzle/ pesto/ olive oil and sea salt/ anything else your heart desires!
- Be sure to post your finished product on Instagram with the #pixleyhillfood
- Pesto: Classic Pesto