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Ricotta Toast with Roasted Blueberries and Thyme

  • Level
  • Timer
    10 Minutes
  • Ingredients
    8 Ingredients
  • Reviews
    5 Steps



7 g


41 g


11 g




  • 1 whole wheat pita (The macros were calculated using Olafson's brand)
  • 55 g light ricotta cheese
  • 60 g blueberries
  • 1/4 tsp olive oil
  • 1/2 tsp maple syrup
  • 2-3 tsp fresh thyme
  • Zest from 1/4 of a lemon
  • Pinch of sea salt



Roasted blueberries and ricotta are here to satisfy all your sweet, crunchy, creamy cravings with fiber-loaded blueberries, savory thyme and velvety ricotta.


  1. Preheat oven to 400 degrees.
  2. In a small, nonstick baking pan or cake pan, combine blueberries, olive oil, maple syrup, thyme and sea salt. Toss until all of the blueberries are lightly coated.
  3. Roast blueberries in the oven for about 5 minutes, or until they begin to pop and juices begin to run out.
  4. Toast the pita however you like. Pro tip: You can place it directly on an oven rack while the blueberries are roasting.
  5. Spread the ricotta evenly across the toasted pita and top with the roasted blueberries. Garnish with more fresh thyme and a sprinkle of lemon zest.


  1. Image
    Rebecca Whitmore28 June 2022

    I substituted lowfat small curd cottage cheese for the ricotta and used fresh thyme from my garden! Delicious!

  2. Image
    candy foerstner27 June 2022

    I made this over weekend and was amazing ! was pretty easy to make and had most of the ingredients at home

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