An elevated dish to upgrade your next breakfast or brunch.

| By Rachael Thompson | Recipes

Zaynab Issa’s Fried Sourdough With Whipped Ricotta and Blackberries

An elevated dish to upgrade your next breakfast or brunch.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, New York-based chef Zaynab Issa shares her recipe for fried sourdough with whipped ricotta and blackberries.


  • 1 1/2 cups whole milk ricotta cheese
  • 1/4 cup olive oil, divided
  • 1/2 tsp kosher salt
  • 4 slices thick-cut sourdough or ciabatta bread
  • Blackberries, sliced in half lengthwise
  • Honey, for serving
  • Sumac, for serving
  • Thyme, for serving


  • In a food processor or blender, combine ricotta and ½ teaspoon kosher salt. Blend briefly to combine, then, with the motor running, slowly drizzle in 2 tablespoons of olive oil and continue processing on high speed until the ricotta is smooth and creamy (about 2-3 minutes).
  • Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
  • Add 2 slices of bread and fry until golden brown, flipping once, about 2 minutes per side. Repeat with remaining olive oil and bread.
  • Spread or pipe whipped ricotta onto bread, sprinkle with sumac, and top with sliced blackberries.
  • Finish with a drizzle of honey and some thyme.

For more from Zaynab, follow her on Instagram @zaynab_issa

Photography by Meghan Marin, Styling by Laura Woolf

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