I don’t eat very much in the morning, even though I know it’s been drummed into my head that it’s the most important meal of the day. On school mornings, I stop at Starbucks to pick up my nonfat chai grande after I’ve dropped my son off, but sometimes (cursing my computer) it’s all that I have until lunch. Not good.
So – enter this simple and sweet but lightly savory recipe……..
I started buying fresh ricotta cheese at Whole Foods some time ago and found that by adding fresh berries and a sprightly herb, as well as a nice drizzle or two of good extra virgin olive oil, that it was the perfect breakfast for me. You can absolutely substitute low-fat ricotta cheese if you wish. A nice boost of protein and fruit – just what I need to start the day off right.
It is so not necessary to use Thai basil. I’ve always grown it because it was “different* but it’ s really just a cross between basil and mint. With that said, I’m not a huge mint lover, but little sprigs of this herb will make the dish POP. Love it.
Here’s to happy, busy mornings.
- 1 cup fresh ricotta cheese
- 1 cup fresh blackberries
- Generous drizzle of high quality extra-virgin olive oil
- Chopped Thai basil, basil, or mint leaves
- Divide ricotta cheese and blackberries between two bowls. Drizzle with the oil and sprinkle with the Thai basil leaves.