Summer Fridays!: Macadamia Ricotta & Black Currant Jam On Toast | V / by Lindsey | Dolly and Oatmeal

we're embarking on our first "baby class' tonight, although it's more of a partner yoga class for labor and birth.  i would lying if i didn't confess that i'm a tad apprehensive.  opening up oneself in a vulnerable state is not something that comes easy to me.  instead, i prefer to fall apart in safe spaces with the humans that know me best.  so, the thought of being in a group, albeit small, and discussing things that are sure to scare the crap out of me is not my idea of a good night.  however, i'm super eager to hear a different approach to what i've been reading up on and told by my obgyn.  i've found that throughout my pregnancy not one source has been truly correct about one thing or another, but rather, frank and i have really took on this experience and tried to go with the flow and figure things out along the way.  

my first trimester was nothing that any book or professional could have prepared us for, it was a scary and lonely time that i'm not sure i'm ready to talk about yet, but nonetheless we got through it and we're better for it.  throughout that time we definitely came to appreciate the notion that life happens and you can prepare for things as much as possible, but there are unexpected ups and downs that no one can plan for (just as in non-preganancy life!).  as we close in on 5 weeks until this little guy arrives i find myself bopping back and forth between what our post-natal world will look like, how much joy it will bring me seeing frank hold our son, and looking into the face of a teeny human brought to us with every ounce of light and love there is.  i'm not sure there's a way to prepare for those feelings, they seem too intense to embrace right now, but we're trying to imagine how it could feel.

one thing i've been coveting the past few months is anything on toast.  a few weeks ago i posted this salad on toast.  so i wasn't sure this site, or you all, needed another toast "recipe".  nevertheless, i came to the conclusion that this cheesy jammy snack was too good not to share!  last summer, before babies and other things, frank and i went out to LA to see my brother and his (then girlfriend) fíance.  we stopped at one of our favorite spots one morning, sqirl.  i had the porridge, frank had their "famed ricotta toast" on brioche with seasonal jam.  when i took a bitty bite my tastebuds were so in love.  the thick, mushy bread, the creamy and slightly salty ricotta, and that sweet jam.  in a matter of seconds all those flavors and textures made so much sense.  since then, i've been dreaming of making my own version using the macadamia ricotta from my book.  i made the ricotta a bit more friendly to a sweeter dish, taking out the miso and garlic.  i used my favorite gluten-free focaccia and made a quick, small-batch black currant jam to go along with it.  whether you use a fresh-made jam or your favorite store-bought one, it's sure to be a good day ;)


black currant jam & vegan ricotta on toast 

recipe inspired by Sqirl

you can use any jam here.  although my favorites are a blackberry, raspberry, or this currant jam.  and if you're not sensitive to gluten, use a good brioche or challah bread here.


  • 1 cup black currants
  • 1/4 cup filtered water
  • 2 tablespoons - 1/4 cup organic cane sugar
  • pinch of salt 


  • 1 cup raw macadamia nuts, soaked overnight, rinsed and drained
  • 1 1/2 tablespoons nutritional yeast
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 8-10 tablespoons filtered water
  • fine sea salt, to taste
  • 1 loaf gluten-free focaccia (or any , cut into 1-inch slices and toasted


  1. make the ricotta.  in a high-speed blender, blend the nuts, nutritonal yeast, vinegar, lemon juice, and 8 tablespoons of water on high, scraping down the sides and adding more water until you get a smooth, but fluffy consistency.  taste and adjust the salt and/or vinegar and lemon juice.  place in the fridge until ready to use.  macadamia ricotta can be made in advance and will stay fresh in a lidded container in the refrigerator for 1 week.
  2. make the jam.  over medium heat, combine the berries and water in a small heavy-bottomed pot.  bring the mixture to a subtle boil and stir for about 5 minutes, until the berries break down, and water reduces a bit.  turn heat down to a simmer, then add 2 tablespoons of sugar and a pinch of salt, taste and adjust sweetness, adding more sugar if desired.  stir every few seconds until the jam has thickened and water has reduced by half, about 7-8 minutes.  
  3. spread toast halves with a good amount of ricotta and jam, and enjoy!


similar recipes:

tomato toast w/ macadamia ricotta & shiso

tomato toast w/ macadamia ricotta & shiso

cilantro & hemp salad on tahini-yogurt toast

cilantro & hemp salad on tahini-yogurt toast

miso-tahini avocado toast w/ black sesame gomasio

miso-tahini avocado toast w/ black sesame gomasio