Ricotta Toast with Roasted Blueberries and Thyme

Easy

Difficulty

0h 10m

Total Time

Ingredients

Steps

Calories

271

Fat

Carbs

41g

Protein

11g

Serves

Ingredients

Adjust servings:

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

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

Instructions

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.