Blueberry Crostini Recipes

BLUEBERRY CROSTINI

Blueberry Crostini image

Make and share this Blueberry Crostini recipe from Food.com.

Provided by lik2fish

Categories Healthy

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 red onion, diced
2 tablespoons olive oil
2 tablespoons of fresh mint, minced
2 cups blueberries
1/2 cup sugar
1/2 cup apple juice
16 slices baguette, toasted
8 ounces brie cheese, sliced
candied almonds, chopped (to garnish)

Steps:

In a medium sauté pan, sauté onion in olive oil until tender, about 5 minutes.
Add mint, blueberries, sugar, and apple juice.
Cook 10 to 15 minutes.
Cool mixture to room temperature.
Arrange baguette slices on platter.
Top with a slice of brie.
Spoon on blueberry compote.
Serve at room temperature.

Nutrition Facts : Calories 574.6, Fat 13.7, SaturatedFat 6.1, Cholesterol 28.4, Sodium 837.2, Carbohydrate 92.7, Fiber 4.2, Sugar 21.4, Protein 21.3

BLUEBERRY LEMON RICOTTA BRUSCHETTA

Blueberry Lemon Ricotta Bruschetta image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pint fresh blueberries
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 1/2 cups whole-milk ricotta
1/4 cup heavy cream
Zest of 1 lemon plus juice of 1/2 lemon
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 small loaf French bread, sliced into twelve 1/2-inch-thick rounds
1 stick (8 tablespoons) salted butter, softened
12 fresh basil leaves
Balsamic glaze (store-bought), for drizzling
1 lemon

Steps:

For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper 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. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.

BALSAMIC BLUEBERRY MASCARPONE CROSTINIS

Balsamic Blueberry Mascarpone Crostinis image

Looking for a unique appetizer that takes only a few mins to whip up? These balsamic blueberry mascarpone crostinis are just what you need. Only a few minutes in the oven and a few minutes of prep to have an app that will leave your friends and family speechless. We promise there will be no leftover balsamic blueberry mascarpone crostinis (though you may want to make a batch just for yourself)!

Provided by Food Network

Categories appetizer

Number Of Ingredients 9

Ingredients

18 (1/4-inch thick) French baguette slices
1 Tbs. olive oil
12 Tbs. mascarpone cheese
1 cup fresh blueberries
1 Tbs. balsamic vinegar
1 tsp. sugar
½ tsp. kosher salt
¼ tsp. freshly cracked black pepper
2 Tbs. thinly sliced fresh basil leaves

Steps:

Preheat oven to 375°F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.
Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool.
Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil.

SUGARED BLUEBERRY GOAT CHEESE CROSTINI

Sugared Blueberry Goat Cheese Crostini image

Layer slices of toasted baguette with creamy goat cheese and sugar-crusted blueberries for a sweet-and-savory hors d'oeuvres that is sure to please.

Provided by Marina Delio

Categories HarperCollins Quick & Easy Hors D'Oeuvre Blueberry Goat Cheese Cheese Kidney Friendly Summer

Yield Makes about 10

Number Of Ingredients 6

Ingredients

1 cup water
1 1/2 cups sugar
6 ounces fresh blueberries
1 loaf French bread, cut into 1/2-inch slices
5 ounces goat cheese, at room temperature
Small fresh basil leaves, for garnish

Steps:

Stir 1/2 cup sugar into the water in a small saucepan over medium heat. Cook until the sugar dissolves completely, about 3 minutes. Pour into a medium bowl and let cool completely. Pour the blueberries into sugar syrup and gently toss to coat. Pour the remaining 1 cup sugar into a medium bowl or dish. Remove the blueberries with a slotted spoon and let the excess sugar syrup drip off. Place the blueberries in the sugar and gently toss to lightly coat. Remove and place on a tray to dry for 1 hour.
Place slices of bread on a baking sheet and lightly toast. Spread goat cheese on top of toasts. Top with sugared blueberries and garnish with basil.

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