Blueberry Almond Bruschetta Recipes

BLUEBERRY-ALMOND BRUSCHETTA

Blueberry-Almond Bruschetta image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
Spread softened butter on the toast rounds. Top with blueberry preserves and fresh blueberries. Sprinkle with toasted sliced almonds.

BLUEBERRY LEMON RICOTTA BRUSCHETTA

Blueberry Lemon Ricotta Bruschetta image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

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

Steps:

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.

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