This blueberry ricotta bruschetta features crisp French bread slices with a thick layer of creamy ricotta and juicy basil roasted blueberries. – a perfect last-minute app to throw together!
Ingredients
- 1-1/2 cups fresh or frozen blueberries (if using frozen, thaw before using)
- 2 tablespoons honey or agave nectar
- 1 tablespoon lemon juice
- 8 slices French bread
- 1 tablespoon extra-virgin olive oil
- 1/2 cup ricotta cheese (low fat or regular both work fine)
- 1/4 cup minced fresh basil
- Balsamic glaze for drizzling
Instructions
-
Preheat oven to 400F. Line a medium sheet pan with parchment paper. In a medium bowl, toss blueberries with honey and lemon juice until combined.
-
Scrape blueberries in an even layer on sheet pan and roast at 400F 10-15 minutes until slightly bursting and juicy. Remove from oven and set aside.
-
Lay French bread slices in a single layer on a large baking sheet. Lightly brush each slice on both sides with olive oil. Broil bread under high 1-2 minutes until bread is lightly toasted, then flip to opposite side and broil an additional 1-2 minutes.
-
Spoon a little ricotta onto each bread slice and top with blueberries and basil. Drizzle bruschetta with a little balsamic glaze and serve immediately while warm. Enjoy!
