Time: 20 min.
Complexity: easily
Servings: 6

In just 16 minutes, you can make the perfect appetizer to take to a summer party. Ree Drummond macerates blueberries in a little sugar and balsamic vinegar while toasting crostini and preparing lemon ricotta.

Ingredients:

Blueberry

• 2 cups fresh blueberries
• 2 tablespoons of sugar
• 1 tbsp balsamic vinegar

Lemon ricotta

• 1.5 cups whole milk ricotta
• 1/4 cup heavy cream
• Zest of 1 lemon + juice of half a lemon
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper

Crostini

• 1 small baguette, cut into 12 1cm thick slices.
• 110 g (8 tbsp) softened butter
• 12 leaves of fresh basil
• Balsamic glaze (store-bought) for serving
• 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

baguette, ricotta cheese, toasts, blueberry, lemon zest, balsamic vinegar

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Preparation:

Step 1
• Blueberry:
  
  In a small bowl, combine the blueberries with the sugar and balsamic vinegar. Let it macerate while you prepare the ricotta and bruschetta mixture.
Step 2
• Lemon ricotta:
  
  Place the ricotta, heavy cream, lemon zest and juice, and salt and pepper in the bowl of a food processor. Process until the ricotta is smooth and fluffy, 1 to 2 minutes.
Step 3
• Crostini:
  
  Heat a griddle (or a large cast iron skillet) over medium-high heat. Brush each side of the bread with a little butter. Toast the bread on both sides until crisp and golden brown, 1–2 minutes per side. Let the bread cool slightly. Spread 1 tablespoon of lemon ricotta on a slice of bread. Top with 1 tablespoon of macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with balsamic glaze. Sprinkle with lemon zest before serving.

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