Blueberry Crostini with Thyme and Ricotta Bakersbeans (Wanda Baker)


Blueberry Crostini with Thyme & Fresh Ricotta Bakersbeans (Wanda Baker)

Balsamic Blueberry Mascarpone Crostini Recipe is a quick and easy appetizer recipe.Perfect for last minute entertaining, crispy toasts are topped with a sweet and tangy mascarpone cheese and a blueberry compote with hints of balsamic vinegar and fresh basil. You'll impress your guests on New Year's Eve with this blueberry recipe with a delicious flavor combination.


Blueberry Crostini Recipe Glory Kitchen

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.


Mushroom and blueberry crostini with anise Gifts For Photographers

In a small bowl, mix together the melted butter, olive oil, minced garlic, dried parsley, garlic powder, and red pepper flakes until combined. Place slices of baguette flat onto your baking sheet and brush with mixture and bake them in the oven for 10-15 minutes, until golden brown and crisp around the edges.


Blueberry Crostini Recipe Recipe Blueberry crostini, Blueberry

Instructions. Slice your baguette into 1/4" thick slices. Lightly toast the slices until slightly brown or just warm if you prefer a more tender crostini. Smear the slices with goat cheese, nestle the blueberries into the cheese and drizzle with olive oil and honey. Then sprinkler with thyme.


A Couple in the Kitchen Scallop Crostini with BlueberryRosemary Sauce

Heat a heavy skillet over medium-high heat. Brush bread slices with butter on both sides. Toast bread slices in skillet until golden brown, 2 - 3 minutes each side. Gently rub one side of the crostini with a garlic clove. Spread whipped goat cheese on crostini, top with blueberries and drizzle with balsamic reduction.


Blueberry Crostini with Thyme & Fresh Ricotta crostini blueberries

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.


Blueberry Crostini with Thyme and Ricotta Bakersbeans (Wanda Baker)

Bake the bread in a 400 degree oven for 4 to 5 minutes. Top each crostini with goat cheese crumbles and place back in the oven for 2 to 3 minutes to melt slightly. (If using spreadable goat cheese no need to place back in the oven) Put a spoonful of blueberry preserves on each crostini and sprinkle the sliced basil over top.


Balsamic Blueberry Mascarpone Crostini Recipe Swirls of Flavor

Place on a rimmed cookie sheet and bake until golden, about 10 minutes. Let cool. Combine the blueberries, sugar, and balsamic vinegar. Stir and let sit while making the rest. Place the ricotta, goat cheese, half of the lemon zest, 2 tablespoons lemon juice, and a dash of salt and pepper. Process on low for about 2 minutes, until totally smooth.


Blueberry Crostini with Thyme and Ricotta Bakersbeans (Wanda Baker)

Preheat over to 400F. Place blueberries on a baking sheet and bake for 15 minutes - remove and let cool. Slice the baguette into 1/4 inch thick slices, cut on a diagonal. Brush the slices with butter on both sides and bake for 10 minutes on 400F or until browned and crispy. Place ricotta, salt, pepper, honey and lemon juice in a mixing bowl.


Roasted Blueberry Crostini Choose Joy with Kati

Instructions. In a small sauce pan over medium-low heat add blueberries, sugar, lemon juice, lemon zest, honey, and balsamic. Cook stirring occasionally for 4-5 minutes just until blueberries begin to burst. Remove from heat and allow to cool. Serve blueberry compote with softened goat cheese and crostini.


Vegan Wild Blueberry Cashew Spread on Crostini with Fresh Basil Wild

Instructions. Lay out your bread on a baking sheet and lightly toast in the oven. spread with ricotta cheese. Top with blueberries. Drizzle with honey. Garnish with mint or basil or something that looks like mint or basil.ha ha. Follow.


Blueberry Crostini with Thyme and Ricotta Bakersbeans (Wanda Baker)

INSTRUCTIONS. Using a fork, mix goat cheese and black pepper until smooth. In a medium bowl, mix blueberries, zest of one lemon and juice of ½ lemon and set aside. Heat a skillet over medium heat and brush bread slices with olive oil. Toast bread in hot skillet until golden brown, 2-3 minutes per side. Spread a bit of goat cheese over each.


Whipped Feta Blueberry Crostini (5) (Custom)

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.


Blueberry Lemon Ricotta Crostini Plates of Love

Instructions. For each slice of baguette: spread a thin layer of goat cheese on the bread. Lightly push blueberries into the goat cheese, so they don't roll off when you pick up a piece. Drizzle honey on top. Sprinkle a pinch of thyme leaves over each completed crostini.


Blueberry and Jalapeno Crostini

Add the blueberries, 1/2 of the lemon zest, and thyme and cook for about 3 minutes just to lightly soften the berries. Off heat and cool for about 10 minutes. Toast the baguette in the dry pan over medium heat, from both sides. In a separate bowl, combine the cream cheese and feta and whip, using an immersion blender, until smooth.


A Couple in the Kitchen Scallop Crostini with BlueberryRosemary Sauce

Instructions. Preheat oven to 375F. 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.