We’ve outlined all the ingredients and directions for you to make the perfect Blueberry Lemon Ricotta Bruschetta. This dish qualifies as a Easy level recipe. It should take you about 16 min to make this recipe. The Blueberry Lemon Ricotta Bruschetta recipe should make enough food for 4 to 6 servings.
You can add your own personal twist to this Blueberry Lemon Ricotta Bruschetta recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blueberry Lemon Ricotta Bruschetta recipe.
Ingredients for Blueberry Lemon Ricotta Bruschetta
- 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
Directions for Blueberry Lemon Ricotta Bruschetta
- 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Blueberry Lemon Ricotta Bruschetta recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Bruschetta Recipes
- Ricotta – Ricotta (pronounced in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.Ricotta (literally meaning “recooked”, “refined”) protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.
- Blueberry – See textBlueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries. Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s.Blueberries are usually prostrate shrubs that can vary in size from 10 centimeters (4 inches) to 4 meters (13 feet) in height. In commercial production of blueberries, the species with small, pea-size berries growing on low-level bushes are known as “lowbush blueberries” (synonymous with “wild”), while the species with larger berries growing on taller, cultivated bushes are known as “highbush blueberries”. Canada is the leading producer of lowbush blueberries, while the United States produces some 40% of the world supply of highbush blueberries.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
