It’s been a while since I have posted an appetizer recipe, but this Crostini with Lemon Ricotta and Blueberries is too good not to share. They are super easy to make and taste like summer!
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Crostini with Lemon Ricotta and Blueberries:
Let’s talk about this recipe: French bread sliced, brushed with olive oil, broiled until the edges are golden, and then topped with whole milk ricotta, fragrant lemon zest, antioxidant rich blueberries, and garnished with thyme and wildflower honey. All I can say is yum!
Let’s Talk About Blueberries:
Blueberries are nutrient dense North American perennials rich in antioxidants, particularly anthocyanins, which provide their deep blue color. They are highly nutritious, low in calories, and contain 4g of fiber per cup, making them a fabulous seasonal fruit that you can and should eat all summer!
Love Blueberries and Need More Recipes?
If you love this Crostini with Lemon Ricotta and Blueberries, you’ll definitely want to try my Blueberry Walnut Salad! It’s delicious, light and nutritious!
The Recipe: Crostini with Lemon Ricotta and Blueberries
What you need: A great olive oil– I love Cobram Estates California Extra Virgin Olive Oil, it’s COOC approved, so no fake olive oil here, and a microplane for zesting the lemons.
A delicious, easy to make summer appetizer
- 1 French baguette, sliced on the diagonal, 3/4" thick
- zest of two lemons
- 1 cup whole milk ricotta cheese
- 1 pint blueberries
- 10 thyme sprigs, leaves removed
- 2-3 tablespoon s good quality extra virgin olive oil
- wildflower honey, desired amount
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Preheat broiler, slice baguette about 1/2" thick, This should give you about 16-18 slices. Place bread on a cooking sheet, set aside.
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While waiting for oven, zest lemons and strip leaves off of thyme sprigs. In a small bowl mix ricotta and half the lemon zest, stir, reserve the other half of lemon zest for garnish.
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Place olive oil in a small bowl and brush both sides of bread lightly with olive oil. Place bread in the oven and toast for two minutes, until slightly golden, remove from oven, turn bread over and place back in oven. Cook until golden (2-3 minutes) and remove from oven.
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Top each crostini with about 1 tablespoon of ricotta, top with blueberries, sprinkle each toastette with a couple of thyme leaves and a bit more lemon zest, then drizzle with desired amount of honey and serve!
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