Blueberry Crostini Recipes
SUGARED BLUEBERRY GOAT CHEESE CROSTINI
Layer slices of toasted baguette with creamy goat cheese and sugar-crusted blueberries for a sweet-and-savory hors d'oeuvres that is sure to please.
Provided by Marina Delio
Categories HarperCollins Quick & Easy Hors D'Oeuvre Blueberry Goat Cheese Cheese Kidney Friendly Summer
Yield Makes about 10
Number Of Ingredients 6
Steps:
- Stir 1/2 cup sugar into the water in a small saucepan over medium heat. Cook until the sugar dissolves completely, about 3 minutes. Pour into a medium bowl and let cool completely. Pour the blueberries into sugar syrup and gently toss to coat. Pour the remaining 1 cup sugar into a medium bowl or dish. Remove the blueberries with a slotted spoon and let the excess sugar syrup drip off. Place the blueberries in the sugar and gently toss to lightly coat. Remove and place on a tray to dry for 1 hour.
- Place slices of bread on a baking sheet and lightly toast. Spread goat cheese on top of toasts. Top with sugared blueberries and garnish with basil.
BALSAMIC BLUEBERRY MASCARPONE CROSTINIS
Looking for a unique appetizer that takes only a few mins to whip up? These balsamic blueberry mascarpone crostinis are just what you need. Only a few minutes in the oven and a few minutes of prep to have an app that will leave your friends and family speechless. We promise there will be no leftover balsamic blueberry mascarpone crostinis (though you may want to make a batch just for yourself)!
Provided by Food Network
Categories appetizer
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.
- Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool.
- Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil.
BLUEBERRY LEMON RICOTTA BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 13
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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- 1. Preheat oven to 400 degrees F. Place blueberries on a large baking sheet. Pour two tablespoons of the fresh lemon juice over the blueberries. Drizzle 1 tablespoon honey over blueberries. Gently toss the berries. Roast for 7-10 minutes or until blueberries are soft and almost ready to pop. You want to take them out of the oven before they pop. Let the blueberries cool to room temperature.
- 2. In a small bowl, combine ricotta cheese, the remaining 2 tablespoons of lemon juice, and lemon zest. Spread the baguette slices with the ricotta cheese mixture. Spoon roasted blueberries on top of the cheese. Drizzle each baguette slice with honey and serve.
- Note-to toast baguette slices-preheat oven to 400 degrees F. Place baguette slices on a large baking sheet and toast until edges are slightly golden and bread begins to toast, about 5 minutes.
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