¼ cup chopped pecans, toasted
1 cup fresh blueberries
¼ cup honey, divided
2 tablespoons olive oil
1 teaspoon finely chopped fresh thyme
1 teaspoon lemon zest
1 tablespoon lemon juice
4 ounces part-skim ricotta cheese
4 slices whole wheat bread, toasted
- Preheat oven to 425o
- In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened.
- Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.