Moving was such a pain –not to mention the packing, unpacking and organizing. I finally have most of my kitchen stuff unpacked, cleaned and ready for use. Nelson and EW are coming over for lunch and to check out the new house. They’re my first guests over and the house is still somewhat of a mess. I thought I make it easy on myself by making a simple starter.
Ingredients:
- 12 ounces of fresh blueberries
- juice from half a lemon, divided (half of the juice for the blueberries & half of the juice for the ricotta cheese)
- 1 tablespoon honey
- a few sprigs of fresh thyme, chopped
- 1 cup ricotta cheese
- Zest of 1 lemon
- 1 baguette, thinly sliced on an angle
- Additional honey, for drizzling
Preparation:
Preheat the oven to 400 degrees F. Place blueberries in a baking sheet. Add lemon juice, honey and thyme. Gently toss the blueberries to coat and roast for 7-10 minutes or until blueberries are soft and almost ready to burst. Be sure to take them out of the oven before they burst. Let the blueberries cool to
room temperature.
Place baguette slices in a large baking sheet and bake for 5-7 minutes or until edges are slightly golden brown.
In a small bowl combine ricotta cheese, lemon zest and lemon juice. Mix well and spread the baguette slices with the ricotta cheese mixture. Then spoon the roasted blueberries on top of the cheese. Drizzle with additional
honey and serve.
Adapted from Two Peas and Their Pod
uni homemaker 
These look adorably delicious!
Thank you so much Judy! 🙂
Now that looks like refreshing snack :).
Thank you! 🙂
Ohh they look so cute and yummy!!
Thank you! 🙂
Wow those look so good!!! I wish I was back home! 😦
Awwww… Don’t fret, I will make you these when you come home! 🙂
Don’t you just love it when you make something that is both easy and delicious?
Absolutely! 🙂
Absolutely scrumptious looking!
Thanks! 🙂
i wouldn’t have thought to add the honey..looks just lovely..sarah
Thanks Sarah! 🙂
So adorable, and fancy! 🙂
Thanks Allison! 🙂
You must be so relieved to have finally moved.
These sound just incredible. I’ve always loved anything blueberry, especially as they grew wild (we called them bilberries) within high hedges where I grew up. In Autumn I’d invariably return home with purple lips and hands!
Thanks! 🙂 I love blueberries too, especially with this recipe. It was super refreshing! It must have been nice to have easy access to them while growing up. I’d have purple lips and hands too if I were you.
I am relieved! I’m still in the unpacking stage so it’s a pain. But it’s a slow work in progress.
Ooh, Anne, you’re a woman after my own heart! Blueberries! Looks just delightful and like a kiss of summer in the fall — perfect!
=)
Thanks Christina! It was super refreshing and easy to make. 😉
These look absolutely divine! Must try this combo
Thanks! It was refreshing and delicious! 🙂
That’s an impressive little snack for someone who just moved in. Your friends are lucky! Looks so yummy. I am filing this one away for next summer when the wild blueberries are in season!
Thanks! 🙂 It would be especially tasty when blueberries are in season!
These look delicious! Thanks for sharing.
Thank you so much & thanks for popping over! 🙂
Thanks for stopping by and checking out my website. This recipe looks amazing! I definitely can hear my stomach grumbling now. Next time i’ll eat before checking out your website! Stop by again
http://www.domesticingenuity.com
Chelsey
Thanks! And thanks for stopping by.
-Anne
Moving can be a huge pain. Glad you’re settled in. Yummy blueberry ricotta crostini 🙂
It was a HUGE pain! But yes, I’m about 75% settled. Thank you for the comment. These went quick! 🙂
I love blueberries! These would be perfect for a quick appetiser for unexpected guests (when I have the blueberries in the fridge)!
Yes, they would! 🙂
Suddenly craving another batch of these. I think these would taste great with a beer that’s on the sweet side. Maybe a Belgian Tripel…
That’s right! You weren’t here when I made this. Will make it for you soon. Maybe with a fruit that’s in season now. 🙂
It looks delicious! I must make this with the use of fresh sheep’s ricotta! Double yum!
Thanks!