Spring is in the air and berries are coming into season. Nothing to me bridges the winter-spring crossover like the meeting up of oranges and blueberries. There is something special about the two bonding over a something creamy and dreamy in my mouth. I think that introduces my palate quite well, but to introduce myself…
Fresh Blueberries ready to meet up with Ricotta
My name is Lydia and I am 1/2 of the team at the food and travel blog Suitcase Foodist. From exploring a passion for persimmons to literally exploring Istanbul or Italy we write about food and discovery.
Ricotta is so naturally sweet, it doesn’t need much to transform into a stellar dessert
I recently found myself in possession of a pint of blueberries and some ricotta and though to myself: “Self, you should make a ricotta pie, sprinkled liberally with those lovely berries!” And then I hit a roadblock. The trouble was a pantry bare of basic pie making ingredients such as flour and butter to make a crust. Oh, and I always fail at making pie crusts. That too.
Mint and orange zest add the special little extra THING. You know the thing that takes it to the next level.
Not wanting to sprint off to the store on a whim I decided to make due. I’d heard of taking ricotta and baking it with fresh herbs and lots of olive oil as a sort of savory pure cheese tart.
I am convinced that eggs hold the world together. They certainly hold this baked ricotta together…
And so with that in mind, this little recipe was born. It was a birth of necessity and craving and a touch of laziness – but so much of cooking is based on what happens to be in the fridge in the moment, so I don’t feel to poorly about it.
All golden-y and sweet with bleeding heart blueberries – this is the perfect springtime dessert
Citrus Blueberry-Mint Baked Ricotta
Ingredients
- 32 oz Full Milk Ricotta
- 2 Egg Yolks
- 1/4 cup Grapeseed Oil
- 1/4 cup Honey
- 2 tablespoons Fresh Mint, roughly chopped
- Zest from 1 Orange
- 6 oz clamshell Fresh Blueberries
Instructions
- Pre-heat the oven to 425 degrees.
- In a large mixing bowl, whip together the ricotta, egg yolks, grape seed oil and honey until incorporated. Fold in the mint and orange zest.
- Pour the mixture into an 8" pie plate. Dot the top with blueberries - pushing them 1/2 way down into the ricotta. Make sure the berries are evenly spaced with a small gap in between each one.
- Bake in the oven at 425 for 30-35 minutes until the ricotta is golden on top and the berries look ready to burst. When you remove it from the oven, it will be slightly puffed up but will reduce in size as it cools.
- Serve warm with fresh berries or let cool to room temperature and then refrigerate and serve cold.
If you like this recipe, you might enjoy these additional dessert recipes by Suitcase Foodist:
Really, these cookies are just 4 ingredients – and those ingredients DON’T include flour.
Flourless Peanut Butter Cookies with Fig Mascarpone Frosting
This lime crud semifreddo with fresh berries
2 Ingredient Lime Curd Semifreddo
Rich, thick almost can’t be drunk chocolate and churros
The perfectly fractal Romanesco – like a nutty, mild cauliflower
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Our first night in Paris together
Lydia is immersed in the food world full time. From the Suitcase Foodist blog, to marketer for Whole Foods Market to freelance event planning, to food centric travel – the next meal is literally the lynchpin of her life.
Thanks so much Becky for featuring Suitcase Foodist on your blog. I had so much fun writing the post (and of course taste testing the recipe).
Thank you Lydia! Such lovely pictures and a delicious looking recipe!
This looks absolutely divine! We’re hosting our first Spring BBQ this weekend, and this just made the recipe list. Thanks for sharing!
So glad you like it, enjoy!
Blueberries are my favorite fruit! And this ricotta looks so good! Cant wait to try it!!
Love blueberries and ricotta This looks delicious