1/4 ciabatta loaf (4 oz), cut into 1-inch cubes (4 cups)
3 Tbsp unsalted butter, melted
1 1/2 Tbsp vanilla sugar
Vanilla Sugar
Pour 2 cups sugar into the bowl of a food processor. Using a paring knife, slice a vanilla bean in half lengthwise and scrape out the seeds. Add vanilla seeds to sugar. Pulse 10 to 15 times, until vanilla and sugar are combined. Put the empty vanilla pod in a glass mason jar. Add vanilla sugar to the jar and seal. Sugar will keep fore at least three months. Shake the jar before using the sugar. Makes 2 cups.
Berry Syrup
1/2 cup fresh orange juice (from 1 medium orange)
1/4 cup fresh lemon juice (from 1 or 2 lemons)
1/2 cup sugar
1 cup blueberries
8 strawberries, hulled and quartered
Ricotta
1 1/2 cups ricotta cheese
3 tsp grated orange zest (from 1 medium orange)
1 tsp grated lemon zest (from 1 lemon)
1 Tbsp vanilla sugar Fresh mint sprigs or leaves, for garnish
1. For croutons: Preheat oven to 400°F. In a medium bowl, toss together bread cubes and melted butter. Add vanilla sugar and toss to coat. Arrange bread cubes in a single layer on a parchment-lined rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Cool completely.
2. For berry syrup: In a small stainless-steel saucepan, bring orange juice, lemon juice, and sugar to a simmer over medium-low heat. Stir until sugar has dissolved, 2 to 3 minutes. Add blueberries and strawberries; simmer until the fruit softens, 6 to 8 minutes. Cool syrup to room temperature.
3. For ricotta: Combine ricotta, orange zest, lemon zest, and vanilla sugar in a medium bowl. Mix well.
4. To serve: Divide ricotta mixture among four decorative dessert bowls. Spoon berry syrup over ricotta and top with croutons. Garnish with mint sprigs or leaves.
Makes 4 servings
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