For the Whipped Ricotta

• 10 ounces ricotta
• 1 ounce heavy cream
• Salt, to taste
• Sourdough, sliced, for serving

For the Strawberry Raspberry Jam

• 4 cups strawberries, and/or raspberries
• 2 cups sugar
• 1 lemon, juiced

Method

• Step 1

  Make the whipped ricotta: Combine all ingredients in a bowl and whisk together for a minute, until incorporated and increased in volume.

• Step 2

  Make the jam: If using strawberries cut half of them in half. Mix the fruit and sugar together and allow to rest at room temperature covered for 4-12 hours. Pour the fruit and sugar into a non-reactive sauce pot and bring to a simmer. Cook over medium-hight heat until the mixtures reaches 230ºF, stir in the lemon juice and boil for another minute.

• Step 3

  Spread whipped ricotta on toast. Top with jam.