Roasted Blueberry & Whipped Ricotta Crostini


  • 1 pint Ontario blueberries
  • 1 tablespoon granulated sugar
  • 1 cup full-fat creamy ricotta cheese
  • 2 teaspoons honey
  • 1 pinch salt
  • 3 tablespoons extra virgin olive oil
  • 1 crusty baguette sliced
  • Flaked salt to garnish
  • Fresh basil to garnish


  • Preheat the oven to 375(f) degrees. Line a baking sheet with parchment paper.
  • Transfer blueberries to the prepared baking sheet & sprinkle with the sugar. Roast until the blueberries begin to burst, about 15 minutes. Set aside until ready to assemble.
  • In a food processor add the ricotta, honey & salt. With the motor running, slowly drizzle in the olive oil.
  • Continue mixing until the ricotta is light & fluffy, about 2 to 4 minutes. Transfer mixture to a piping bag & refrigerate until ready to assemble.
  • Just before serving pipe ricotta onto the sliced baguette. Top with a spoonful of the roasted blueberries. Garnish with a pinch of flaked salt & fresh basil.
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