Blueberry, Lemon & Ricotta Toasted Sandwiches (Sweet Cheesus Series Part 2)

Blueberries, lemon, ricotta and honey smushed between two slices of golden, perfectly crispy toasted bread. It’s not your average grilled cheese sandwich.

Blueberry, Lemon & Ricotta Toasted Cheese Sandwich | Close Encounters of the Cooking Kind

This is a scheduled post, as I’m currently travelling around Africa for ten weeks. Jealous much?!

Blueberry, Lemon & Ricotta Toasted Cheese Sandwich | Close Encounters of the Cooking Kind

Welcome back to the next instalment of the Sweet Cheesus Series! I’m so stoked to bring you part two today. See part one (Raspberry, Nutella & Mascarpone Toasted Sandwich) here (a million apologies if the link doesn’t work, scheduling posts can be a tricky business sometimes, but just scroll down on my homepage and you’ll find it!). In case you need a reminder of what this series is all about, let me give you the low-down. Take a standard toasted/grilled cheese sandwich, swap the cheddar (or whatever your usual cheese is) out for a smooth, mild, creamy cheese, add in some fruit, maybe a few other sweeteners, cook it in a frying pan and enjoy the sweet, delicious goodness.

Blueberry, Lemon & Ricotta Toasted Cheese Sandwich | Close Encounters of the Cooking Kind

Blueberry, Lemon & Ricotta Toasted Cheese Sandwich | Close Encounters of the Cooking Kind

Last post, we used mascarpone as our cheese of choice. Today we’re putting ricotta in the spotlight. Combined with some juicy blueberries, a touch of lemon juice and a drizzle of honey for sweetness, you’ve got yourself one tasty sandwich. Perfect for breakfast, brunch, lunch and maybe even a one-off dinner if you’re in the mood, this is not your average grilled cheese sandwich.

Blueberry, Lemon & Ricotta Toasted Cheese Sandwich | Close Encounters of the Cooking Kind

Blueberry, Lemon & Ricotta Toasted Sandwiches

  • Servings: 1 (easily doubled/tripled/etc.)
  • Print

Prep Time: 5 minutes
Cooking Time: 6 minutes

Ingredients:

3 tbsp ricotta cheese
1 tbsp lemon juice
2 slices thick-cut bread of your choice (I used white, but fruit loaf tastes great as well)
1 tbsp honey
50g blueberries (about 30 blueberries)
2 tbsp butter

Method:

  1. In a small bowl, combine ricotta and lemon juice.
  2. Spread half the ricotta mixture onto each slice of bread. Drizzle honey onto one slice, then top with blueberries. Sandwich the two slices of bread together. Spread half the butter onto the top of the sandwich.
  3. Place the sandwich, butter side down, into a small frying pan, then spread the new top side with the remaining butter. Place pan over medium-high heat and cook for 3-5 minutes, until the bottom of the bread is toasted and golden. Use a spatula to carefully flip the sandwich over and cook for another 2-3 minutes until the bottom is toasted and golden. Remove from frying pan, slice and serve immediately.

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