Whipped Ricotta Toast with Strawberry Raspberry Jam recipe

Whipped Ricotta Toast with Strawberry Raspberry JamWhipped Ricotta topped w/ Housemade Strawberries and Raspberries Jam on a Housemade (incredibly delicious) sourdough! A dream! Beautiful work Tatte Back Bay team!RecipePrep time 40 minutesCook time 20 minutes For the Whipped Ricotta

Ingredients

ounces ricotta
ounce heavy cream
0 Salt, To Taste
0 Sourdough, sliced, for serving

For the Strawberry Raspberry Jam

Ingredients

cups strawberries, and/or raspberries
cups sugar
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.