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5 from 1 vote

Blueberry Honey Whipped Ricotta Crostini

Blueberries, ricotta cheese and honey are paired to make this elegant party appetizer!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Calories 91kcal

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INGREDIENTS

  • 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

INSTRUCTIONS

  • 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!

NOTES

To plan ahead for a party, bake the crostini and store in an airtight container for up to 3 days. Top them right before serving.

NUTRITION INFORMATION PER SERVING

Calories: 91kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 95mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

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