Sourdough toast with whipped ricotta & blueberry compote
During my internship in Washington D.C., I was dreaming of becoming a reporter in the US. After years of analyzing US society, I was finally there: creating television items about things that were happening in The States. I loved it. But I there were also days I wasn't so sure about it. It was my gut feeling subtly reminding me that I wasn't Rory Gilmore after all. In the following years I often wondered, who or what am I supposed to be. And I think I am getting there. Slowly.
A few nights ago, Marius & I were having dinner at one of our favorite restaurants in town and they were playing More than this on the radio by Roxy Music. I told Marius I've always liked that song. He asked me: "Do you? Well than I know just the movie for us." A few hours later we were watching Lost in Translation, a beautiful movie that transported me to a different world (Japan). I couldn't believe I had never watched it before.
At one point, Charlotte says to Bob: I tried taking pictures, but they were so mediocre. I guess every girl goes through a photography phase." To which Marius replied: "Well, some stay there a little longer than others." We laughed. I can only say that I hope (and know) this is more than a phase. I've struggled with the purpose question for a long time, about who and mostly what I am 'supposed' to be. But the pieces of the puzzle are starting to come together.
Today, I am sharing an incredibly simple recipe with you. Since it's summer, I don't want to be stirring in pots for hours and I don't really feel like baking complicated layer cakes or whatever either - but this toast with whipped ricotta and blueberry compote is worth making for sure.
Blueberry & ricotta toast with basil & sea salt
1 slice sourdough bread
1 tbsp olive oil
3 tbsp blueberries
1/2 tbsp maple syrup
2 tbsp ricotta
Optional (but recommended):
Maldon sea salt flakes
How to make it:
Add the blueberries and maple syrup to a small sauce pan. Cook for about 5 minutes on low fire. Set aside to cool.
Toast the bread in a frying pan, greased with half of the olive oil on medium high fire. Flip it after about 3-5 minutes, when it's turned golden brown. Set aside.
Whip the ricotta and spread a few tablespoons on the toast. Add some of the blueberry compote and top with sea salt flakes and the smalles purple basil leaves you can find.
That's it! Enjoy!