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
Make the whipped ricotta: Combine all ingredients in a bowl and whisk together for a minute, until incorporated and increased in volume.
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.
Spread whipped ricotta on toast. Top with jam.