Give your toast a boost! Make pecans and blueberries the star of your daily breakfast routine with this sweet and savory recipe.
Ingredients
¼ cup chopped pecans, toasted
1 cup fresh blueberries
¼ cup honey, divided
2 tablespoons olive oil
1 teaspoon finely chopped fresh thyme
1 teaspoon lemon zest
1 tablespoon lemon juice
4 ounces part-skim ricotta cheese
4 slices whole wheat bread, toasted
Instructions
- Preheat oven to 425 degrees F
- In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened.
- Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.
Nutrition facts
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
Categories
Recent Posts
- Pecan, Roasted Blueberry & Ricotta Toast
- Pecan Crisp Fruit Salad
- Chopped Broccoli, Brussels Sprouts and Pecan Salad with Honey Mustard Vinaigrette
- Chicken Pot Pie with Pecan Crust
- Pecan Blueberry Snack Box
- Pecan, Peach and Raspberry Yogurt Pops
- What Temperature Should the Oven Be To Cook a Pecan Pie? FAQ
- Easy Banana Nut Bread Recipe
- Baked Brie with Pecans and Cranberry Orange Chutney
- Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries
- Pecan Pie Muffins
- Pecan and Roasted Butternut Squash Kale Salad with Orange Vinaigrette
- Sheet Pan Pecan-Crusted Salmon with Brussels Sprouts
- Roasted Root Vegetables with Pecans
- Spinach Salad with Maple Pecans, Apples and Blue Cheese
