Ricotta Toast with Jam

This recipe is inspired by the famed ricotta toast at Sqirl in Los Angeles, CA.
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  • Level: Easy
  • Total: 1 hr 40 min (includes draining time)
  • Active: 40 min
  • Yield: 2 servings
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Two 1-inch-thick slices sourdough bread, lightly toasted

1/2 cup Homemade Ricotta, recipe follows

1/4 cup Berry Quick Jam, recipe follows

Homemade Ricotta:

2 cups whole milk

1 cup heavy cream

2 tablespoons lemon juice 

3/4 teaspoon kosher salt

Berry Quick Jam:

2 cups chopped strawberries

1 cup raspberries

1/2 cup sugar

2 lemons, zested and juiced

2 vanilla beans, split and scraped 

1 teaspoon balsamic vinegar


  1. Cover the toast with a generous portion of Homemade Ricotta and top with the Berry Quick Jam.

Homemade Ricotta:

Yield: 2 cups
  1. Heat the milk and cream in a medium pot over medium heat until just bubbling. Remove from the heat and stir in the lemon juice and salt. Wait until the milk begins to curdle, 3 to 5 minutes; do not stir again. Strain through cheesecloth and let sit for 1 hour over a colander to drain completely. Store in the refrigerator.

Berry Quick Jam:

Yield: 2 cups
  1. Combine the strawberries, raspberries, sugar, lemon zest and juice and vanilla beans in a medium pot over medium heat. Cook until the syrup sticks to a metal spoon, about 20 minutes, stirring every now and then. Stir in the vinegar and remove from the heat. Pour into clean jars, close and bring to room temperature (or use an ice bath to speed this up). Keep in the fridge for up to 2 weeks.