comScore
ADVERTISEMENT

Blueberry Lemon Ricotta Bruschetta

Ree Drummond's Blueberry Lemon Ricotta Bruschetta, as seen on The Pioneer Woman, Season 19.
Ree Drummonds Blueberry Lemon Ricotta Bruschetta, as seen on The Pioneer Woman, Season 19.
Cook Time
16 min
Yields
4 - 6 servings

A unique appetizer that will wow your guests! Try this bruschetta crostini topped with zesty lemon ricotta and balsamic blueberries.

ADVERTISEMENT

ingredients

Blueberries

1
pt fresh blueberries
2
tbsp sugar
1
tbsp balsamic vinegar

Lemon Ricotta

1 ½
cups whole-milk ricotta
¼
cup heavy cream
Zest of 1 lemon plus juice of ½ lemon
1
tsp kosher salt
½
tsp freshly cracked black pepper

Crostini

1
small loaf French bread, sliced into twelve ½-inch-thick rounds
1
stick (8 tbsp) salted butter, softened

Serving

12
fresh basil leaves
Balsamic glaze (store-bought), for drizzling
1
lemon
ADVERTISEMENT

directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Rate Recipe

My rating for Blueberry Lemon Ricotta Bruschetta
ADVERTISEMENT