Roasted Blueberry Ricotta Crostini

If you want to add more lacto ovo vegetarian recipes to your recipe box, Roasted Blueberry Ricotta Crostini might be a recipe you should try. This recipe serves 20. This hor d'oeuvre has 89 calories, 3g of protein, and 2g of fat per serving. For 42 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Several people made this recipe, and 8754 would say it hit the spot. This recipe from Two Peas and Their Pod requires lemon juice, lemon zest, honey, and ricotta cheese. It is a very reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so tremendous. Ricotta Crostini with Blueberry–Black Pepper Jam, Roasted Grape and Ricotta Crostini, and Roasted Tomato and Ricotta Cheese Crostini are very similar to this recipe.

Servings: 20

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 400 degrees F. Place blueberries on a large baking sheet. Pour two tablespoons of the fresh lemon juice over the blueberries. Drizzle 1 tablespoon honey over blueberries. Gently toss the berries. Roast for 7-10 minutes or until blueberries are soft and almost ready to pop. You want to take them out of the oven before they pop. Let the blueberries cool to room temperature. 2. In a small bowl, combine ricotta cheese, the remaining 2 tablespoons of lemon juice, and lemon zest. Spread the baguette slices with the ricotta cheese mixture. Spoon roasted blueberries on top of the cheese. Drizzle each baguette slice with honey and serve.Note-to toast baguette slices-preheat oven to 400 degrees F. Place baguette slices on a large baking sheet and toast until edges are slightly golden and bread begins to toast, about 5 minutes.

 

Step by step:

1. Preheat oven to 400 degrees F.

2. Place blueberries on a large baking sheet.

3. Pour two tablespoons of the fresh lemon juice over the blueberries.

4. Drizzle 1 tablespoon honey over blueberries. Gently toss the berries. Roast for 7-10 minutes or until blueberries are soft and almost ready to pop. You want to take them out of the oven before they pop.

5. Let the blueberries cool to room temperature.

6. In a small bowl, combine ricotta cheese, the remaining 2 tablespoons of lemon juice, and lemon zest.

7. Spread the baguette slices with the ricotta cheese mixture. Spoon roasted blueberries on top of the cheese.

8. Drizzle each baguette slice with honey and serve.Note-to toast baguette slices-preheat oven to 400 degrees F.

9. Place baguette slices on a large baking sheet and toast until edges are slightly golden and bread begins to toast, about 5 minutes.

Nutrition Information:

covered percent of daily need