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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 mins
Total Time10 mins
Author: the communal feast


  • 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


  • 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!


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