Blueberry compote is combined with fresh thyme and lemon to becomes the most delicious afternoon bite, Blueberry Crostini with Thyme and Ricotta. Serve with a glass of rose or pinot gris and enjoy on your patio!
Blueberry Crostini with Thyme and Ricotta
Seems crazy right blueberries and crostini? But it works! Local, fresh berries are one of many things I love about summer, and the window or season to create something new is short.
If you can find fresh made ricotta, or make it yourself, it tastes so much better. Here’s a Fresh Ricotta recipe that will make you a believer in making it at home!
We have been making Blueberry Compote for years so I decided when family came to visit while my fridge was full of blueberries, to whip up a batch of compote and turn it into Blueberry Crostini with Thyme and Ricotta. The family loved it!
Blueberries and Health
While I’m not a medical expert on any level, I do read a lot.
Most people know blueberries are high in antioxidants, but did you know they can potentially help improve memory?
Every year we learn more and more about these delicious little blue bites making them even more popular in our house. Read more about their benefits in this article: 10 Proven Health Benefits of Blueberries.
Have I got you hooked on fresh blueberries yet?! Might be a splurge for some but definitely worth saving your bottle return money to pick up some of these delicious berries!
Here’s a few more must try Blueberry Recipes!
- Blueberry Compote
- Halloumi Quinoa Salad with Charred Corn with Blueberries
- Blueberry Caprese Salad
- Guacamole with Blueberries
- Blueberry Cardamon Muffins
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 2 cups blueberries
- 1/4 cup sugar
- 1/2 cup fresh ricotta
- 1 tsp zest from one lemon
- 1 tbsp + 1 tsp fresh lemon juice
- 3 sprigs fresh thyme
- 1/2 cup fresh ricotta
- 1 baguette sliced thin & slices lightly grilled or toasted
- In a medium saucepan, combine blueberries with sugar, lemon zest and fresh lemon juice. Bring to a boil; reduce to a simmer, and cook about 10 minutes. Drop in 2 thyme sprigs and cook an extra 2 minutes. Remove from heat and set aside.
- Gently pull leaves of thyme sprig. Set aside.
- Spread ricotta on to each baguette slice. Remove thyme sprigs from blueberry sauce and top ricotta with a spoonful of sauce finishing with a sprinkle of fresh thyme.
- Serve immediately.