Blueberry Lemon Ricotta Bruschetta

Save Recipe
  • Level: Easy
  • Total: 16 min
  • Active: 16 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Blueberries:

1 pint fresh blueberries

2 tablespoons sugar 

1 tablespoon balsamic vinegar 

Lemon Ricotta:

1 1/2 cups whole-milk ricotta

1/4 cup heavy cream 

Zest of 1 lemon plus juice of 1/2 lemon

1 teaspoon kosher salt 

1/2 teaspoon freshly cracked black pepper 

Crostini:

1 small loaf French bread, sliced into twelve 1/2-inch-thick rounds

1 stick (8 tablespoons) salted butter, softened 

Serving:

12 fresh basil leaves

Balsamic glaze (store-bought), for drizzling 

1 lemon

Directions

  1. For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
  2. For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
  3. For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
  4. For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.

Lemon Blueberry Ricotta Pancakes

Waffles with Blueberry Compote and Lemon Ricotta Cream

Blueberry Ricotta Blintzes

Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup

Lemon Ricotta Cookies

Healthy Blueberry-Ricotta Tartlets

Blueberry-Lemon Tart

Lemon-Blueberry Bars