Balsamic Roasted Blueberry and Ricotta Crostini

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Balsamic Roasted Blueberry and Homemade Ricotta Crostini


I adore cheese.

Cheese, bread, some fruit and olives = the PERFECT meal. I would never need to eat anything more; that is how much I love cheese, all but ricotta. It’s one that I never liked at all.  Even in lasagna, it seems kind of gross to me. That is until I made my own.

Homemade Ricotta


A few weeks back, I saw a recipe in bon appetit for ricotta gnocchi that I was just dying to try. I’m still not sure what appealed to me about the recipe given my feelings of ricotta, but it just looked so good.   Not wanting to make a trip to the store for the ricotta, I had to make my own.

It was heavenly, and now I am addicted. The one cheese I never thought I’d like, and now I could eat it everyday. I even used it to replace the cream cheese on my Sunday morning blueberry bagel.

The gnocchi were ridiculously good too, and I want to find as many uses for homemade ricotta as I can.

Last night I was too hungry to wait for Ian to get the grill going for dinner; I needed a tiny bite to hold me over.

Bread and cheese is my go to for situations like this. I also had some blueberries waiting to get used.


Balsamic Roasted Blueberries


I tossed the blueberries in a tablespoon of aged balsamic, {cause you know balsamic is great on pretty much anything}

roasted the berries and sliced baguette @400 for about 8 minutes,

and topped the toasted bread with the  fresh ricotta and then a few blueberries.


Homemade Ricotta


Easily my new favorite small bite, and it never would have happened if I hadn’t tried making my own ricotta.


Balsamic Roasted Blueberries and Homemade Ricotta Crostini


Balsamic Roasted Blueberry and Ricotta Crostini


  • 2 cups of whole milk
  • 1 cup of heavy cream
  • 1/2 tsp salt
  • 2 Tbsp lemon juice
  • 1 cup of blueberries {fresh}
  • 1 Tbsp aged balsamic vinegar
  • 1 baguette sliced in rounds


  • To make the ricotta -
  • combine the milk, cream, and salt
  • bring it just to a boil, remove from the heat and add the lemon juice
  • stir it just until it curdles
  • allow the mixture to sit 5 minutes
  • line a fine-mesh strainer with two layers of cheesecloth
  • set the strainer over a bowl
  • pour mixture into the strainer
  • chill and allow to strain for at least 2 hours {I like to cover and let mine sit overnight for extra thick and creamy ricotta}
  • To make the crostini -
  • combine the berries with the balsamic
  • roast @400 on a rimmed baking sheet for bout 8 minutes
  • the bread slices can be toasted at the same time by cooking them @400, and flipping after about 4 minutes to toast both sides
  • top the bread slices with the ricotta and then add a few berries


ricotta recipe from bon appetit

recipe source | French Press




Homemade Ricotta with Balsamic Roasted Blueberry Crostini