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Strawberry Quick Jam + Ricotta on Sourdough Toast

Prep Time 20 minutes
Servings 4


  • 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


  1. 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.
  2. To serve, spread the cheese on the toasts. Spoon 2 to 3 tablespoons of the jam on top.