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Ricotta Toast | Vanilla & Bourbon Berry Compote

Chef Greg Daniels previews his recipe video tutorial

Creamy, sweet + savory, Chef Daniels' Ricotta Toast features L.A. Farm Girl's Vanilla & Bourbon Berry Compote in a delicious and mouthwatering dish fit for a post-work snack or sitting out back on a warm summer day.


For The Ricotta Toast

2 Cups, Fresh Ricotta Cheese
1 Lemon, Juiced + Zested
1 Cup, Heavy Whipping Cream
2-3 Tablespoons, LA Farm Girl Bourbon and Vanilla Berry Compote
Sourdough Bread, Toasted
Flaked Sea Salt, To Taste

For The Macerated Berries

1/4 Cup, Blueberries
1/4 Cup, Raspberries
1/4 Cup, Strawberries, Sliced
1/4 Cup, Blackberries
Sugar, To Coat



For The Ricotta Toast

  1. Using the whip attachment to your mixer, whip the heavy cream to soft peaks and set aside.
  2. Whip the ricotta, adding the lemon juice and zest.
  3. Fold the ricotta and the whipped cream together gently adding in the LA Farm Girl Bourbon and Vanilla Berry Compote by swirling them in a figure eight motion at the end.

NOTE: Use less cream to achieve a thicker consistency

For The Macerated Berries


  1. Add the berries to a shallow bowl and toss with enough sugar over them to cover and mix, but not overwhelm.
  2. Set aside for 30-60 minutes until they form a sauce-like consistency ideal for spooning over your toast.

Complete The Dish

  1. Toast the sourdough bread until golden brown and crispy.
  2. Spread a good sized dollop over the bread and add macerated berries.
  3. Garnish with flaked sea salt and micro basil. 

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