Whipped Ricotta Toast with Strawberry Raspberry Jam
"Whipped Ricotta topped w/ Housemade Strawberries and Raspberries Jam on a Housemade (incredibly delicious) sourdough! A dream! Beautiful work Tatte Back Bay team!"
-- @tattebakery


Prep time 40mins
Cook time 20mins


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


  • 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.