Ricotta Toast with Strawberry Rose Chia Jam
I love toast in the morning for breakfast. Sometimes I want to stray away from the popular avo-toast and go for something sweeter but still filling. This strawberry rose chia jam from Carolina Chambers Just Married cookbook is a fancy and fun spin on the most important meal of the day.
Don't let the word "jam" trip you up either. When the chia seeds in this recipe are combined with the strawberry puree, they gelatinize into a jam like consistency. So there is no reason to be intimidated as long as you can use your blender. ;)
Make this jam at least 12 hours in advance of when you want to eat it so that you'll have it prepped to go on whatever flavor vehicle of your choosing.
If you get tired of eating this on toast you can serve the jam over ice cream, with yogurt and granola, or on a charcuterie board.
1 lb fresh strawberries, stemmed and hulled
1/4 cup fresh lemon juice (this is about 2 lemons)
1 tablespoon of maple syrup
3/4 teaspoon of rose water
3 tablespoons of chia seeds
1/4 cup of Ricotta cheese
Rustic bread, slightly toasted
To make the strawberry rose chia jam:
In a high powered blender or nutribullet, combine the strawberries, lemon juice, maple syrup, and rose water.
Blend until smooth.
Pour the strawberry puree into a sealable container and add the chia seeds.
Stir to combine.
Refrigerate for at least 12 hours so the chia seeds can work their magic.
For the Ricotta toast:
Smear half of the ricotta over each slice of toast.
Spoon 1 tablespoon or so of jam over the top.
Eat and enjoy immediately.
I highly encourage you to try my favorite cookbook! Even if you're not married, this is just a delicious collection of treats and meals to wow your dinner guests or friends.
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