Blueberry Toast
Blueberry Toast! Blueberry compote is spooned over a creamy spread atop perfectly toasted bread in this easy breakfast or brunch treat!
Prep Time10 minutes mins
Cook Time7 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 2 pieces
Author: The Kitchen Prep
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
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.
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.
Diet-Specific Substitutions
-
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.