A simple recipe to use up those delicious, in-season strawberries. The zesty ricotta and sweet strawberry jam pair so well together—savory and sweet! This works well of course for breakfast or brunch, but would make a great snack or even an appetizer idea, by serving it in smaller bites. Hard to resist!
Strawberry Quick Jam + Ricotta on Sourdough Toast
- 1 pound strawberries hulled and quartered
- 1/3 cup sugar
- 2 tablespoons fresh lemon juice
- 1 cup ricotta or farmer's cheese
- 4 slices sourdough bread toasted
- Kosher salt to taste
Combine the strawberries, sugar, lemon juice, and salt in a large skillet. Cook over medium-high heat, mashing with a wooden spoon, until the strawberries break down and the jam has thickened, 7 to 9 minutes. Transfer to a clean glass container and let cool completely. Refrigerate for up to 2 weeks.
To serve, spread the cheese on the toasts. Spoon 2 to 3 tablespoons of the jam on top.
xx — BB