Delight your friends with this classy bruschetta. Sweet, tangy, and creamy ricotta will make you a hero at your next dinner party.
Ingredients
To make the ricotta spread:
- 1 1/2 cup whole milk ricotta
- 1/4 cup heavy cream
- 1 tsp sea salt
- 1 tsp Olive Blossom Honey or more to your preference
- zest and juice of one lemon
To prepare the crostinis:
- 1 small loaf of french bread sliced into 12 1/2 in thick slices
- 2 tbsp Meyer lemon Olive Oil
To assemble:
- 25-35 fresh blueberries rinsed
- 12 fresh basil leaves chiffonade
- Blueberry White Balsamic Reduction for drizzling
Other great flavors to try!
Instructions
For the ricotta:
- Add the ricotta, heavy cream, lemon zest, juice, salt, and honey to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
For the crostini:
- Heat a griddle (or large cast-iron skillet) over medium-high heat. Brush each side of the sliced bread with Meyer Lemon Olive Oil and toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
For assembly and serving:
- Smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with 3-4 fresh blueberries and garnish with the chiffonade basil.
- Transfer the bruschetta to a platter & drizzle generously with the Blueberry White Balsamic Reduction.
I love your flavored/fused olive oils & delicious fruitful balsamic flavors. I share them during event taste tests with guests as well as myself indulgence.
We are so glad you love them as much as we do!! There are so many recipes they can be made with : ) Queen Creek Olive Mill