Blueberry Honey Whipped Ricotta Crostini are blueberries, ricotta cheese and honey easily paired to make this elegant perfect party appetizer!
If you love to make easy appetizers…the ones that look like you spent hours in the kitchen but only take minutes, this scrumptious Blueberry Honey Whipped Ricotta Crostini recipe is for you. With plump blueberries, ricotta cheese, lemon and honey on crispy french bread…you can’t go wrong!
This recipe is really adaptable. Don’t like blueberries…no worries. Substitute raspberries, strawberries, pineapple, cherries or whatever fruit you like. And cream cheese is a great sub in for the ricotta!
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WHAT IS CROSTINI?
Crostini is an Italian word that means literally means “little crust”. They’re usually topped with cheese, meat, vegetables or fruit and served as an appetizer.
HOW TO MAKE BLUEBERRY HONEY WHIPPED RICOTTA CROSTINI
This recipe is really simple and takes about 30 minutes.
- Mix the blueberries with lemon juice and honey and set aside.
- Spread the bread slices with butter and toast in the oven.
- Mix the cheeses, salt and lemon zest.
- Spread the cheese mixture over the cool toasts, top with blueberries and add a drizzle with honey. Dust with more lemon zest and garnish with mint. Done!
*Time Saving Tip – ask the bakery to slice the bread for you. Each slice will be exactly the same thickness as the others and from experience, it may save your fingers from the bread knife.
CAN CROSTINI BE MADE AHEAD OF TIME?
They sure can. Prepare the toasts and let them cool completely to room temperature. Store in an airtight container for up to three days. You can re-crisp in the oven for a few minutes if the crostini has started to soften. Wait to dress the crostini with toppings until right before serving.
IS IT OKAY TO FREEZE TOASTED CROSTINI?
Yes, it is! To freeze the crostini, place cooled toasts into a plastic freezer bag and seal out the air. Overwrap the bag tightly in plastic wrap and store for up to 2 months. Remove the crostini from the freezer one to two hours before serving. They should remain crisp, but can be re-crisped in the oven for a few minutes if needed.
MORE CROSTINI APPETIZER IDEAS
Blueberry Honey Whipped Ricotta Crostini
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- 2 cups fresh or frozen blueberries
- 2 teaspoons fresh lemon juice
- 2 tablespoons honey
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- pinch of salt
- 2 tablespoons unsalted butter, softened
- 1 loaf french bread, sliced into 1/4-inch thick slices (about 24)
- mint leaves and additional honey for garnish
- Preheat oven to 400 degrees F.
- Spread both sides of bread slices with a very thin coat of butter. Place slices on a sheet pan and bake in preheated oven for 12 – 15 minutes until edges are crisp. Set aside to cool.
- While the bread slices are baking, add blueberries, lemon juice and honey to a medium bowl. Stir and set aside to macerate.
- In the bowl of a food processor or blender, add the ricotta cheese, cream and salt. Pulse until ricotta is smooth. Add lemon zest and pulse a few times to blend.
- Spread cooled bread with cheese mixture, dividing equally among the slices.
- Top the cheese with a spoonful of blueberries, dividing equally among the slices. Add a mint leaf to each.
- Transfer to a serving tray and enjoy!
NUTRITION INFORMATION PER SERVING
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