Fresh Ricotta with Blackberries and Thai Basil

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.

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