Recipe courtesy of Ree Drummond
Blueberry Lemon Ricotta Bruschetta
Getting reviews...
- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Blueberries:
Lemon Ricotta:
Crostini:
Serving:
Directions
- 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.
