These Blueberry Ricotta Crostinis are everything summer should taste like—bright, fresh, a little unexpected and utterly irresistible whipped with lemon and a kiss of maple syrup (or honey), spooned onto golden baguette slices and crowned with juicy blueberries simmered gently with ginger and citrus. A touch of thyme adds a whisper of earthiness that beautifully balances the sweetness, while lemon zest brings a final note of sunshine. This elegant appetiser or light lunch is just as at-home at a garden brunch as it is at a quiet afternoon table for one. Whether you're looking to impress guests or simply treat yourself, this dish brings joy with every bite. 

Summer Blueberry and Whipped Ricotta Crostini

Prep time: 20 minutes + chill time | Serving size: 6  

Ingredients: 

• 1 pint (approx. 300g) blueberries, divided
• 1/2 teaspoon freshly grated ginger  
• Juice from 1 lemon
• 1/4 cup (50g) turbinado sugar (or soft light brown sugar)
• zest of 1 lemon, divided, plus more for garnish
• 225g (15 oz) ricotta cheese 
• 1 tablespoon maple syrup or honey 
• 1/4 cup (60ml) double cream (heavy cream)
• 1/2 teaspoon fresh thyme leaves (or substitute tarragon or mint), chopped, plus more for garnish
• 6 baguette slices, toasted until golden

Directions:

1. In a saucepan over medium heat, combine 1 cup of blueberries with the ginger, lemon juice and sugar. Cook, stirring occasionally, for about 5 minutes or until the berries begin to soften and burst. Lightly mash with a fork. Stir in the remaining whole blueberries, cover, and remove from heat to let the mixture cool. 

2. In a medium bowl, whisk together the ricotta, maple syrup (or honey), double cream, half the lemon zest and thyme until smooth and fluffy.

3. Spoon or pipe the whipped ricotta mixture generously over each toasted baguette slice. Top with the cooled blueberry mixture. Garnish with a pinch of lemon zest and a few fresh thyme leaves. Best served slightly chilled or at room temperature. Lovely on its own or paired with a crisp rosé, elderflower spritz or iced green tea.

Hints & Tips

Leftovers - This crostini is best enjoyed the day it's made. Leftovers will keep well in the fridge for up to 1 day, though the toasts may soften.

Make Ahead - You can prepare both the blueberry topping and the whipped ricotta up to 2 days in advance. Store them separately in the fridge and assemble just before serving.

Variation - Sprinkle with chopped toasted pistachios or walnuts before serving. 

Herb swap - If thyme isn't your thing, tarragon, fresh mint or basil are lovely alternatives.