| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pint fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 419 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 10 g |
| Cholesterol | 82 mg |
| Sodium | 487 mg |
Reviews
These were fabulous! Only change I would make is to chiffonade the basil and use more of it.
Excellent!! With basil or without so delicious! I made my own glaze just by reducing the balsamic vinegar, that added some tartness that was wonderful!
I am neither a cook nor a baker. Saw this on TV and it seemed easy enough so I thought I’d give it a try. So very easy to make, and so very delicious! Can’t wait until I’m asked to bring a dessert somewhere so I can impress people! For now, I’ll enjoy making it for just me and hub. Note that I added a little agave syrup to the ricotta mixture because I thought it needed it and I was glad I did. Otherwise I followed the recipe exactly.
Super classy appetizer for an evening with friends. I looks fantastic and tastes delicious. I would add a little extra flavor to the cream but just my taste.
Made these for a dinner party with some other appitizers. This was everyone’s favorite by far. Had left over ricotta mix and blueberries so I made them into pancakes for breakfast the next day.
I made this for y wife’s class reunion get together. About 10 women all in their sixties. They loved it, so I would have to say it deserves 5 stars. I would like the cheese mixture just a touch sweeter, but that is just me.
I made these today for our 4th of July party! Huge hit! Everyone loved them and the dish itself was so pretty. Thank you Ree for yet another perfect party pleaser!
Yum…. Great recipe Ree! I loved making these perfect bites. Super fun!! The flavor combination of tart blueberries, tangy balsamic, & lemony ricotta on top of a buttery crostini was just delicious!!! My 20 year old son said, “I like the chocolate sauce on the top mom”. He couldn’t believe the balsamic glaze wasn’t chocolate sauce….. Laughing. ++ Finding a teachable moment with my son. Btw… I have enough to make a second batch tomorrow. 🙂 Thanks!!!!!