Whipped Ricotta Toast infused with butterfly pea flower loaded with fresh fruits and pumpkin seeds. Beautiful ombre blue toast made with creamy ricotta topped on toasted seeded bread creates a fun, vibrant breakfast, snack or light lunch option.

We’re just having some fun with dried flowers and super color foods and turning something from good to great! We’re using Suncore’s dried butterfly pea flowers which we’ve purchased off Amazon as it is super convenient. The supercolor powder works great as well. We’ve provided instructions for both types in the recipe details

If you’re looking for other ideas to use these products with, we suggest having a look at the recipes shared by Suncore. Their social media page is filled with inspiration. As well as you can use it to blend into smoothies, mix with yogurt, infuse milk for overnight oats or chia pudding to create delicious breakfast parfaits, and of course fun cocktails such as this one! Elderflower Sour.

Since this recipe is so simple, it’s important to use really good bread. Something healthy, and thick cut is great as it can support the toppings. Seeded bread is always a good option because it adds more texture to each bite.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

whipped ricotta toast with butterfly pea flower

Whipped ricotta infused with a butterfly pea flower syrup spread across toasted seeded bread and topped with mixed fresh fruits and seeds for a light healthy breakfast, snack or lunch.

Prep Time10 minutes mins

Total Time10 minutes mins

Author: the communal feast

Ingredients

• 1 cup whole milk ricotta whipped in food processor
• sliced seeded bread or bread of choice toasted
• choice of fresh fruits figs, grapes, kiwi as pictured
• pumpkin seeds or alternative seeds
• nuts or granola optional
• Butterfly pea syrup
• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 cup dried butterfly pea flowers

Instructions

• Make ahead the syrup: combine equal parts of sugar and water into a small saucepan. Bring to a boil and reduce to simmer. Once the sugar has dissolved add the dried butterfly pea flowers and let that simmer for 10 minutes on low. Remove from heat and strain into a glass jar. Let cool before storing.
• If using supercolor powder instead, skip the 1st step and add 1 tsp at a time to the whipped ricotta.
• For a shaded ombre effect, divide the whipped ricotta into separate bowls and mix in varying amounts of the butterfly pea flower.
• Spread ricotta across toasted bread and top with desired garnishes.
• Serve immediately!

Notes

**Alternative: substitute the butterfly pea syrup for butterfly pea flower supercolor powder instead.