This blueberry ricotta bruschetta features crisp French bread slices with a thick layer of creamy ricotta and juicy basil roasted blueberries. – a perfect last-minute app to throw together!
We love a good handful-of-ingredients app around here! Especially if the appetizer in question is a mess of gorgeous bruschetta.
This blueberry bruschetta was dreamed up by bruschetta-obsessed fiance way back in the dead of winter and it finally became a reality now that we’re turning the corner into summer!
It’s worth the wait. This may be actual heaven in a bite.
Best part? It’s seriously the most SIMPLE appetizer ever to pull off! Plus it’s an instant eye-catcher with those juicy blueberries.
This Blueberry Ricotta Bruschetta features…
- Jammy roasted blueberries
- Creamy ricotta cheese
- Fresh minced basil and a good drizzle of balsamic glaze
- Toasty French bread slices
Making the Blueberry Ricotta Bruschetta
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Blueberries
- Lemon juice
- Honey
- French bread
- Basil
- Olive oil
- Ricotta cheese
- Balsamic glaze
Choosing Your Blueberries
We have had excellent results using both fresh or frozen blueberries in this recipe. It doesn’t matter much because they are getting roasted anyways!
If you choose to use frozen blueberries, no need to thaw them before roasting. You just may need to add a few extra minutes to the roast time.
Tips for Perfect Bruschetta
- Roast blueberries – roasting the blueberries makes them so sweet and jammy.
- Toast French bread slices – stick slices under the broiler for a few minutes until lightly toasted – make sure you toast both sides!
- Mince basil just before serving – basil tends to brown very fast, so wait to mince until just before you are ready to assemble bruschetta.
- Assemble bruschetta just before serving – bruschetta does not keep very long, so for best results, do not assemble until just before you are ready to serve. Alternatively, you can have all the components laid out so people assemble bruschetta build-your-own style.
Recipe Variations
This bruschetta is a blank canvas for so many variations! Try these ideas.
- Try a different fruit – blackberries, strawberries, or raspberries would all work in place of the blueberries.
- Change up the cheese – try a slice of fresh mozzarella, or mascarpone in place of the ricotta.
- Swap out the herbs – fresh minced oregano or mint would be a great replacement for the basil.
What to Serve with Bruschetta
This bruschetta can more than hold its own as a solo appetizer (or midnight snack) for any summer occasion, but it also goes very well with a number of other appetizers.
We love serving this bruschetta alongside a cheese board or caprese skewers with plenty of wine nearby.
This bruschetta is just pure heaven in a bite, y’all. The blueberries are sweet and juicy, the ricotta brings a rich and creamy element, and the fresh basil and drizzle of balsamic glaze just brings all the flavors in for a home run.
Best of luck not making a full meal out of this goodness!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More summertime apps for you to try next!
Basil Blueberry Ricotta Bruschetta
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Ingredients
- 1-1/2 cups fresh or frozen blueberries (if using frozen, thaw before using)
- 2 tablespoons honey or agave nectar
- 1 tablespoon lemon juice
- 8 slices French bread
- 1 tablespoon extra-virgin olive oil
- 1/2 cup ricotta cheese (low fat or regular both work fine)
- 1/4 cup minced fresh basil
- Balsamic glaze for drizzling
Instructions
- Preheat oven to 400F. Line a medium sheet pan with parchment paper. In a medium bowl, toss blueberries with honey and lemon juice until combined.
- Scrape blueberries in an even layer on sheet pan and roast at 400F 10-15 minutes until slightly bursting and juicy. Remove from oven and set aside.
- Lay French bread slices in a single layer on a large baking sheet. Lightly brush each slice on both sides with olive oil. Broil bread under high 1-2 minutes until bread is lightly toasted, then flip to opposite side and broil an additional 1-2 minutes.
- Spoon a little ricotta onto each bread slice and top with blueberries and basil. Drizzle bruschetta with a little balsamic glaze and serve immediately while warm. Enjoy!
Nancy says
These are delicious!
Sarah says
That’s wonderful to hear, Nancy! Thanks for reporting back. 🙂
Renee says
These are amazing!! We have 10 blueberry bushes, and I’m always looking for new things to try with our harvest every summer. This will be a new staple for sure and knowing we can use the ones we freeze, BONUS!!!
Sarah says
I bet this bruschetta turned out amazing with fresh-picked blueberries! Thanks for reporting back, Renee – enjoy! 🙂