Endless Summer Blueberry Ricotta
Blueberries - a quintessential summer fruit. If you can get your hands on wild ones (literally—wild blueberries), their nutritional benefits are tremendous.
Wild blueberries are often easier to find frozen rather than fresh, so as much as I prefer to use fresh, seasonal produce, this is one ingredient I like to use all year round. Pan-seared with a little apple cider vinegar and thyme, the blueberries pop, releasing their juices to make a delicious topping for creamy non-dairy ricotta. I serve this with crunchy grain-free crackers to scoop up the deliciousness with.
YOU WILL NEED
2 tablespoons avocado oil or olive oil
1 cup fresh or frozen wild blueberries
1/2 teaspoon fine sea salt
1 sprig of fresh thyme
2 tablespoons apple cider vinegar
8 ounces non-dairy ricotta or sheep’s milk ricotta
Grain-free crackers, for serving
TO MAKE
Add avocado oil to a small saucepan set over medium heat. Stir in the blueberries and salt. Let cook, stirring occasionally until the blueberries begin to release their juices, about 3 minutes.
Stir in the leaves from the sprig of thyme. Stir in the apple cider vinegar. Continue to cook until the blueberry juices become bubble and slightly thickened, another 2-3 minutes. Turn off the heat. Let the blueberry mixture cool slightly before pouring it over the top of the ricotta.
Sprinkle with a few more thyme leaves and serve with your favorite crackers. Enjoy!