Berry, Herb, & Cheese Toast Bites – Two Ways
These red, white, and blue toasts show off just two combinations I’m digging right now – basil /blueberry / honeyed ricotta & rosemary / strawberry / brie – but thepossibilities are endless! These toasts are festive, impressive enough tobring to a 4th of July BBQ or potluck, and best of all, cometogether lickety-split.
- Prep time
- 10 min
- Cook time
- 4 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup blueberries
- 1 tablespoon honey (divided)
- ¼ cup + 2 teaspoons fresh ricotta cheese
- 2 tablespoons mascarpone
- 1/8 teaspoon kosher salt
- 6 slices thick bread (toasted and cut diagonally in half)
- 10 large basil leaves (ripped into pieces or 36 small leaves)
- 1½ cups strawberries (hulled and cut in half or thirds)
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 1 teaspoon minced rosemary ( from 1-2 sprigs)
- Zest of half a lemon
- 6 slices of thick bread (toasted and cut diagonally in half)
- 4 ounces triple cream brie (sliced into 1-inch long and 1/8-inch thick pieces)
Instructions
- 1
Toss the blueberries in ½ teaspoon of honey and set aside.
- 2
Prepare the cheese. Mix the ricotta cheese, mascarpone, 1 teaspoon of honey, and salt in a small bowl until well combined.
- 3
Spread the cheese over the toast triangles.
- 4
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.
- 5
Add the strawberries, water, sugar, minced rosemary, and lemon zestto a small saucepan over medium heat. Cook until the sugar dissolves, about 1-2minutes, then reduce heat to medium-low and simmer until the strawberries breakdown and the compote thickens, about 5 minutes. Remove from heat and set aside.
- 6
Place one piece of brie on each toast triangle and spoon strawberrycompote over the top. Serve immediately.