Blueberry almond bruschetta is a delightful and easy-to-make appetizer or snack that combines the sweet flavors of blueberries and almonds with the savory tang of toasted bread. Whether you're looking for a quick and simple dish to whip up for a party or a tasty treat to enjoy as a mid-afternoon snack, this delectable recipe is sure to satisfy your cravings. With just a few basic ingredients and minimal preparation, you can create a culinary masterpiece that will impress your friends and family alike.
Here are our top 9 tried and tested recipes!
BLUEBERRY LEMON RICOTTA BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
- For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
- For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
- For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.
BLUEBERRY, ALMOND AND LEMON CAKE
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
Provided by Yotam Ottolenghi
Categories brunch, snack, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
- Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
- In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
- Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
- When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram
BLUEBERRY ALMOND OVERNIGHT FRENCH TOAST
This eggy, sweet French Toast is a great make ahead dish. Prepare the night before, and pop in the oven the next day.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 9h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
- Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
- Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
- Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
- Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.
BLUEBERRY & ALMOND TART
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
- Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
- Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.
Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
FRESH BLUEBERRY ALMOND TART
An artisan-style blueberry pie often called crostata is made easy with Pillsbury™ Pie Crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
- Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
- Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
- Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
BLUEBERRY-ALMOND BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Spread softened butter on the toast rounds. Top with blueberry preserves and fresh blueberries. Sprinkle with toasted sliced almonds.
BLACKBERRY-ALMOND BRUSCHETTA
It doesn't matter if you serve this fruit-topped bruschetta as an appetizer or dessert -- it will be a hit!
Provided by Food Network
Time 50m
Yield 24 appetizers
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Bake French loaf as directed on can. Cool 5 minutes. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8 to 10 minutes longer or until lightly toasted. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined. Spread cheese mixture evenly onto toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta. High Altitude (3500-6500 ft): No change. *Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves.
- Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Karen Mack City: Webster State: NY Prize Value: $10,000 Brand New You Category Winner
BLUEBERRY ALMOND BISCOTTI
????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you're not a fan of almond extract, vanilla works as well. -Scarlett Elrod, Newnan, GA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
BLUEBERRY-ALMOND FRENCH TOAST BAKE
Great breakfast to feed a group and loaded with protein and whole grains! Make ahead the night before, then pop in the oven before everyone gets up. I made this French toast bake for our group during a winter weekend of snowboarding. I just wish I had made two batches. It went fast! Serve with extra maple syrup and sausage on the side for a heartier meal.
Provided by daleypie
Categories French Toast Casserole
Time 5h
Yield 8
Number Of Ingredients 11
Steps:
- Spray a 9x13-inch baking pan with cooking spray.
- Whisk eggs, egg whites, milk, maple syrup, vanilla, and cinnamon together in a large bowl.
- Place bread cubes in the prepared pan. Pour egg mixture over the bread. Scatter blueberries evenly over the top and sprinkle with almonds and brown sugar. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking pan. Bake in the preheated oven until golden brown , 40 to 50 minutes.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 45.7 g, Cholesterol 190.9 mg, Fat 11.2 g, Fiber 5.5 g, Protein 20.8 g, SaturatedFat 3 g, Sodium 420.5 mg, Sugar 21.7 g
Tips:
- Choose ripe, sweet blueberries for the best flavor.
- Toast the almonds in a single layer in a preheated oven for a few minutes, until they are fragrant and golden brown.
- Use a good quality balsamic vinegar for the glaze. A thick, syrupy vinegar will coat the blueberries and almonds better.
- If you don't have balsamic vinegar, you can use a mixture of honey and lemon juice instead.
- Serve the bruschetta immediately after it is made, while the bread is still warm and crispy.
Conclusion:
Blueberry almond bruschetta is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover blueberries. The combination of sweet blueberries, crunchy almonds, and tangy balsamic vinegar is sure to please everyone. So next time you're looking for a quick and easy recipe, give blueberry almond bruschetta a try.
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