Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 24 2023
Lake George Blueberry Festival - Blueberry Lemon Ricotta Bruschetta
Image From foodnetwork.com
Blueberries:
1 pint fresh blueberries
2 tablespoons sugar
1 tablespoon balsamic vinegar
Lemon Ricotta:
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
Crostini:
1 small loaf French bread, sliced into twelve 1/2-inch-thick rounds
1 stick (8 tablespoons) salted butter, softened
Serving:
12 fresh basil leaves
Balsamic glaze (store-bought), for drizzling
1 lemon
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.