Blueberry Toast
Blueberry Toast! Blueberry compote is spooned over a creamy spread atop perfectly toasted bread in this easy breakfast or brunch treat!
Servings: 2 pieces
Ingredients
Blueberry Compote
- 1½ cups blueberries fresh or frozen
- ¼ cup sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons water
Mascarpone Spread
- ¼ cup mascarpone
- 2 tablespoons plain Greek yogurt
- 2 teaspoons honey
- ¼ teaspoon lemon zest
- 2 slices bread
Instructions
Make Blueberry Compote
- Place 1 cup of blueberries, sugar, lemon juice and 1 tablespoon of water in a small saucepan over medium heat and stir to combine.
- Bring the mixture to a simmer, stirring often until the berries soften and begin to break down, lightly mashing the berries to release their juice.
- Add the remaining ½ cup of blueberries and cook for another minute or two until the mixture is thick and syrupy. Remove from heat and set aside to cool.
Make Mascarpone Spread
- Meanwhile, in a small bowl, mix together mascarpone cheese, Greek yogurt, lemon zest and honey until smooth and spreadable. Set aside.
Assemble Toast
- Toast bread.
- Spread half the mascarpone mixture on each slice of bread. Top each piece with a dollop of blueberry compote.
- Before serving, drizzle each piece with honey and sprinkle with extra lemon zest if desired.
Notes
Variations
- Switch up your compote by using different berries such as raspberries, strawberries or blackberries.
- Add a sprinkle of chopped herbs like mint, basil or rosemary.
- Give a little extra crunch by sprinkling with a bit of granola, chia seeds or flax seeds.
- Vegan or Dairy-Free: Use a plant-based cream cheese and yogurt instead of mascarpone and regular yogurt. Swap out the honey for a vegan sweetener such as date syrup or agave syrup.
- Gluten-Free: Use gluten-free bread for your toast.