Ingredients
- ½ cup honey
- 1 sprig fresh thyme
- 1 cup California blueberries
- Pinch of sea salt
- 4 slices brioche bread
- ½ cup whole milk ricotta
- 1 tablespoon chopped pistachios
- 1 teaspoon fresh lemon zest
Instructions
- Add ½ cup of honey to a small saucepan along with 1 sprig of fresh thyme. Warm the honey over a medium heat until it begins to bubble around the edges and around the mixture. But do not bring it to a full boil.
- Add in ½ cup of fresh California grown blueberries and a pinch of sea salt.
- Stir the mixture to completely coat the blueberries in the honey and mix in the sea salt. Cover the pan and set it aside, letting the thyme fully infuse the honey for at least 3 minutes.
- Toast the 4 slices of brioche bread.
- Divide the ½ cup of whole milk ricotta between the 4 slices of toasted brioche.
- Scoop out the blueberries that have been poached in the thyme-infused honey, removing as much honey as possible, then top off the ricotta.
- Finish the honey & blueberry ricotta toast by dividing 1 tablespoon chopped pistachio nuts and 1 teaspoon fresh lemon zest between the slices.
- Enjoy!
California Grown
Produce Vending Machine
California grows over 50% of the nation’s fresh produce, growing over 400 different specialty crops. We are a vending machine for fresh fruit and veggies! We also grow over 80% of U.S. wine. #CAGROWN
Farms & Farmworkers
Did you know that over 93% of California’s farms are family-owned? We also celebrate and protect our farmworkers, with some of the highest worker pay and protections in the nation.
Storage Tips:
How to Store Blueberries
Produce can be covered in dirt, mold spores, and other stuff we don’t want to eat. Blueberries are especially sensitive to these things. Wash the berries in 1 part vinegar and 3 parts water. Soak 15 minutes and fully dry. No need to rinse! Store berries in the fridge in an towel-lined airtight container.
How to Store Thyme
This works for most woody herbs like thyme and rosemary. Store your herbs like cut flowers. Trim the ends, place in a mason jar, and cover the ends (not the greens) with water. For softer herbs like cilantro, place cover with a bag. They’ll keep in the fridge for weeks!
