Pecan, Roasted Blueberry, and Ricotta Toast

Pecan, Roasted Blueberry, and Ricotta Toast


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



  1. Preheat oven to 425o
  2. 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.
  3. Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.