Fourth of July is creeping up on us and I’m secretly real excited. I suppose it’s not so secret anymore, because I just wrote it here for the world to see. Okay, maybe the whole world won’t see this, but you get it. This will actually be my very first Fourth of July in Boston and I’ve been living here for six years. Yep. The first four I spent in Brasil (not complaining), and the last two have been spent in Atlanta, which I’m itching to get back to.
While I’m not hosting any sort of Fourth of July celebration, I did whip up a super Easy Fourth of July Crostini. One that’s actually really easy. Within about an hour, I had gone to the grocery store to pick up the ingredients, preheated my oven, made the ricotta, and ‘dressed’ the crostini. BAM. If you only have one hour and still need to get to the grocery store, here you go! This one’s all you.
I think my favorite thing about this Easy Fourth of July Crostini recipe is that it’s pretty customizable. If you want sweeter blueberries, toss them with sugar instead of salt. Or perhaps you want a mix of cheese on top? Add feta when whipping the ricotta. No blueberries, try raspberries or blackberries. Don’t be afraid to make this recipe your own by tweaking it. If you’re going to like it more, then do it!
If you’re hosting a Fourth of July shindig, what do you have on your list? If you need a cocktail to please everyone, try these juicy sangria recipes. Or if you still have to prep your entire menu (no judgment here), Wedding Chicks have a round-up of 20 easy Fourth of July recipes. And if all you need is an app or some small bites, give this Easy Fourth of July Crostini a try! Grab the full recipe below.
Easy Fourth of July Crostini Recipe
- 1 loaf fresh focaccia bread
- 1.5 cups fresh blueberries
- 1 cup ricotta
- 3 tablespoons honey
- 1 bunch fresh rosemary
- 1 tablespoon extra virgin olive oil
- Sea salt
- Preheat your oven to 350 degrees.
- Rinse your blueberries and place them on a small pan covered with parchment paper.
- Sprinkle with salt and place in oven for 15 minutes (they might need more time, you'll want to take them out right as they're starting to pop).
- Slice your focaccia bread and lightly brush with olive oil.
- Place in oven for 15 minutes. You want these to be crunchy, but not burned.
- While your blueberries are roasting and your bread is baking, prep the ricotta.
- Mix ricotta, 1 teaspoon of olive oil, and a pinch of sea salt in a food processor.
- Mix until it has a whipped consistency.
- Top your focaccia with whipped ricotta mixture and a spoonful of roasted blueberries.
- Garnish with pieces of rosemary (no need to chop) and a drizzle of honey.
g.
YUMMM! I love this exact recipe with strawberries, but I’ll definitely have to try with blueberries!! So good.