Ricotta with Vanilla-Sugar Croutons and Berry Syrup
When I was little my grandfather used to spread fresh ricotta on a slice of bread for me and top it with a thick layer of sugar. I loved it then and I still love these flavors together. This is a somewhat healthier version of that childhood treat. The bread now plays a starring rather than supporting role in the form of sweet, crunchy croutons paired with ripe berries and creamy cheese—sooo good. Serve it for breakfast if you are feeling decadent.
Recipe information
Yield
4 servings
Ingredients
Croutons
Berry Syrup
Ricotta
Vanilla Sugar
Preparation
Step 1
For the croutons: Preheat the oven to 400°F.
Step 2
In a medium bowl, toss together the bread cubes and melted butter. Add the vanilla sugar and toss to coat. Arrange the bread cubes in a single layer on a parchment paper–lined rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Cool completely.
Step 3
For the berry syrup: In a small stainless-steel saucepan, bring the orange juice, lemon juice, and sugar to a simmer over medium-low heat. Stir until the sugar has dissolved, 2 to 3 minutes. Add the blueberries and strawberries and simmer until the fruit softens, 6 to 8 minutes. Cool the syrup to room temperature.
Step 4
For the ricotta: Combine the ricotta, orange zest, lemon zest, and vanilla sugar in a medium bowl. Mix well.
Step 5
To serve, divide the ricotta mixture among 4 decorative dessert bowls. Spoon the berry syrup over the ricotta and top with the croutons. Garnish with the mint sprigs or leaves.
Vanilla Sugar
Step 6
Pour the sugar into the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times, until the vanilla and sugar are combined. Put the empty vanilla pod into a glass Mason jar. Add the vanilla sugar to the jar and seal. The sugar will keep for at least 3 months. Shake the jar before using.
