Whose ready for some Brunch this weekend? I find Springtime the perfect weather for outdoor brunches so come host a girl’s brunch with me and St. Dalfour! 🌷🍊
Today’s spread included a cozy Apricot Blueberry Croissant French Toast Bake and simple Strawberry Whipped Ricotta Toasts with a side of crispy bacon, maple syrup, and fresh fruits.
Ingredients you'll need:
15 oz. Whole Milk Ricotta
2 tbsp. Heavy Whipping Cream
¼ tsp. Fine Sea Salt
1/3 cup St. Dalfour Strawberry Preserves
3 (3/4”-thick) Sourdough Slices, slice in half for a total of 6 half slices
2-3 tbsp. Olive Oil
How to Make Whipped Ricotta Toasts:
Drizzle the 6 half slices of sourdough bread generously in olive oil on both sides. Place in a large skillet over medium heat to cook for 2-3 minutes on each side, until golden brown. (Alternatively, you can broil on HIGH for 1-2 minutes in the oven.)
Spoon the ricotta into the center of a kitchen towel or cheesecloth lined bowl. Bring the ends together and twist to squeeze out as much moisture as possible.
Transfer the ricotta to a high-speed blender with the heavy whipping cream and salt. Blend until thick and creamy, adding more heavy cream as needed.
Transfer the whipped ricotta to a piping bag. Add the strawberry preserves to a separate piping bag. Lastly, place both those piping bags into one single piping bag. Cut off a ½” tip then pipe swirls onto the toasts.
Enjoy immediately!
Throw a Spring Brunch with me!
I served this Apricot & Blueberry Croissant French Toast Bake at my recent tea party with a few other sweet additions:
The key to thick and creamy whipped ricotta is to drain the ricotta in a cheese cloth or tea towel to remove as much liquid as possible before blending. Otherwise, the liquid in the ricotta may make the ricotta a little more soft and not as easy to pipe onto your toasts.
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
3 (3/4”-thick) Sourdough Slices, slice in half for a total of 6 half slices
2-3 tbsp. Olive Oil
Equipment: 3 piping bags
Instructions
Drizzle the 6 half slices of sourdough bread generously in olive oil on both sides. Place in a large skillet over medium heat to cook for 2-3 minutes on each side, until golden brown. (Alternatively, you can broil on HIGH for 1-2 minutes in the oven.)
Spoon the ricotta into the center of a kitchen towel or cheesecloth lined bowl. Bring the ends together and twist to squeeze out as much moisture as possible.
Transfer the ricotta to a high-speed blender with the heavy whipping cream and salt. Blend until thick and creamy, adding more heavy cream as needed.
Transfer the whipped ricotta to a piping bag. Add the strawberry preserves to a separate piping bag. Lastly, place both those piping bags into one single piping bag. Cut off a ½” tip then pipe swirls onto the toasts.
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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