Uh oh. It’s blueberry season and I have an overabundance of them in my house….AGAIN! As you may have guessed by now, blueberries and I are a perfect match. They are one of my favorite berries and I eat loads of them on a daily basis. Antioxidant rich, sweet, yummy and most of all THEY ARE BLUE. I love the additional color in food and photos.
Could you just look at these please?
They are super stunning blue studs of joy.
When it comes to lunching and snacking, there is a method I use to come up with some of my recipes. It’s called: Whatever I have in the fridge that needs to be eaten soon is going into my face.
Leftover bread from “who knows when” in my freezer
A tub of ricotta cheese, I also can’t remember when I used this but it wasn’t expired yet – YIPPIE!
An opened jar of Wildflower Honey – I believe this came from a trip to the farmers market and hasn’t been used since the last person in the house was coughing, sneezing or sick with the plague.
And last but definitely necessary, some green leaves from the garden – here’s the thing – I have no idea what these leaves were but they smelled good so I picked them. For all I know they were weeds but they were pretty tasty.
- 6 - 8 slices leftover bread, doesn't matter what kind
- Ricotta cheese
- Fresh blueberries
- Something green, like mint or basil, torn into small pieces for garnish
- Lay out your bread on a baking sheet and lightly toast in the oven
- spread with ricotta cheese
- Top with blueberries
- Drizzle with honey
- Garnish with mint or basil or something that looks like mint or basil...ha ha