Sourdough Toast With Strawberry Quick Jam and Ricotta

sourdough-toast-strawberry-jam-ricotta
Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 360 calories
    • Fat 6 g (3 g saturated fat)
    • Cholesterol 20 mg
    • Sodium 570 mg
    • Carbohydrate 62 g
    • Sugar 24 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 47 mg

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.

Ingredients

  1. Check 1 pound strawberries, hulled and quartered
  2. Check 1/3 cup sugar
  3. Check 2 tablespoons fresh lemon juice
  4. Check pinch of salt
  5. Check 1 cup ricotta or farmer's cheese
  6. Check 4 slices sourdough round, toasted and halved

Directions

  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.