Blueberry Lemon Ricotta Bruschetta

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  • Level: Easy
  • Total: 16 min
  • Active: 16 min
  • Yield: 4 to 6 servings
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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 


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

1 stick (8 tablespoons) salted butter, softened 


12 fresh basil leaves

Balsamic glaze (store-bought), for drizzling 

1 lemon


  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.
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