These red, white, and blue toasts show off just two combinations I’m digging right now – basil /blueberry / honeyed ricotta & rosemary / strawberry / brie – but the possibilities are endless! These toasts are festive, impressive enough to bring to a 4th of July BBQ or potluck, and best of all, come together lickety-split.
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Ingredients
Basil Blueberry Ricotta Toast
½cupblueberries
1tablespoonhoney, divided
¼cup + 2 teaspoons fresh ricotta cheese
2tablespoonsmascarpone
⅛teaspoonkosher salt
6slicesthick bread, toasted and cut diagonally in half
10large basil leaves , ripped into pieces or 36 small leaves
Rosemary Strawberry Brie Toast
1½cupsstrawberries, hulled and cut in half or thirds
6slicesof thick bread, toasted and cut diagonally in half
4ouncestriple cream brie, sliced into 1-inch long and ⅛-inch thick pieces
INSTRUCTIONS
Basil Blueberry Ricotta Toast
Toss the blueberries in ½ teaspoon of honey and set aside.
Prepare the cheese. Mix the ricotta cheese, mascarpone, 1 teaspoon of honey, and salt in a small bowl until well combined.
Spread the cheese over the toast triangles.
Place 3 small basil leaves or pieces on top of the cheese and top with blueberries. Drizzle the remaining honey over the top of the toast and serve.
Rosemary Strawberry Brie Toast
Add the strawberries, water, sugar, minced rosemary, and lemon zest to a small saucepan over medium heat. Cook until the sugar dissolves, about 1-2 minutes, then reduce heat to medium-low and simmer until the strawberries break down and the compote thickens, about 5 minutes. Remove from heat and set aside.
Place one piece of brie on each toast triangle and spoon strawberry compote over the top. Serve immediately.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.