Ricotta with Vanilla-Sugar Croutons and Berries

Name: Ricotta with Vanilla-Sugar Croutons and Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 (4 ounces) ciabatta loaf, cut into 1-inch cubes; 3 tablespoons unsalted butter, melted; 1 1/2 tablespoons vanilla sugar, recipe follows; 1/2 cup orange juice (from 1 medium orange); 1/4 cup fresh lemon juice (from 1 lemon); 1/2 cup sugar; 1 cup blueberries; 8 strawberries, hulled and quartered; 1 1/2 cups whole milk ricotta cheese; 3 teaspoons orange zest (from 1 medium orange); 1 teaspoon lemon zest (from 1 lemon); 1 tablespoon vanilla sugar, recipe follows; 1 tablespoon thinly sliced fresh mint leaves; 2 cups sugar; 1 vanilla bean

Servings: persons

1/4 (4 ounces) ciabatta loaf, cut into 1-inch cubes
3 tablespoons unsalted butter, melted
1 1/2 tablespoons vanilla sugar, recipe follows
1/2 cup orange juice (from 1 medium orange)
1/4 cup fresh lemon juice (from 1 lemon)
1/2 cup sugar
1 cup blueberries
8 strawberries, hulled and quartered
1 1/2 cups whole milk ricotta cheese
3 teaspoons orange zest (from 1 medium orange)
1 teaspoon lemon zest (from 1 lemon)
1 tablespoon vanilla sugar, recipe follows
1 tablespoon thinly sliced fresh mint leaves
2 cups sugar
1 vanilla bean

1
Preheat the oven to 400 degrees F. In a medium bowl, toss together the bread cubes and melted butter.
2
Add the vanilla sugar and toss until the bread cubes are coated in sugar.
3
Arrange the bread cubes in a single layer on a parchment-lined baking sheet and bake until golden brown, about 8 to 10 minutes.
4
Cool completely.
5
In a small saucepan, bring the orange juice, lemon juice, and sugar to a simmer, over medium-low heat.
6
Stir until the sugar has dissolved, about 2 to 3 minutes.
7
Add the blueberries and strawberries and simmer until the fruit softens, about 6 to 8 minutes.
8
Cool the syrup to room temperature.
9
For the Ricotta:
10
Combine all the ingredients in a medium bowl.
11
Mix well.
12
To serve: Divide the ricotta mixture between 4 decorative dessert bowls.
13
Spoon the fruit syrup over the ricotta and top with the croutons.
14
Garnish with the sliced mint.
15
Place the sugar in the bowl of a food processor.
16
Using a paring knife, slice the vanilla bean in half, lengthways, and scrape out the seeds.
17
Add the vanilla seeds to the sugar.
18
Pulse 10 to 15 times until the vanilla and sugar are combined.
19
Cut the empty vanilla pod into 1-inch pieces and place in a glass mason jar.
20
Add the vanilla sugar to the jar and seal.
21
Shake the jar before using.

820

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 (4 ounces) ciabatta loaf, cut into 1-inch cubes, 3 tablespoons unsalted butter, melted, 1 1/2 tablespoons vanilla sugar, recipe follows, 1/2 cup orange juice (from 1 medium orange), and more.

Yes, Ricotta with Vanilla-Sugar Croutons and Berries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!