A unique appetizer that will wow your guests! Try this bruschetta crostini topped with zesty lemon ricotta and balsamic blueberries.
ingredients
Blueberries
Lemon Ricotta
Crostini
Serving
directions
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.
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.
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.
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.