We cook: Ricotta Cheese Appetizer with Blueberries

The first time we made this appitizer, it was on fancy ciabatta bread when we had guests over and I forgot to take a picture.  Later that weekend we made it a second time on toasted sourdough bread (in picture).  DH went a little OCD with the blueberries this time : ) While the sourdough didn't look nearly as nice, the flavors worked fine!  This easy appetizer was tasty and looked quite fancy on nice bread.

Simply spread ricotta cheese on the bread, top with blueberries, and drizzle honey over the top.




















I tried to find a recipe to link but each one I can find right now (link) has extra steps like making a lemon ricotta spread and roasting the blueberries.  I'm sure that that would be good, but honestly, I thought it was delicious in its simple version too!  I think it's ridiculous how hard it is to find a bare bones recipe sometimes. I like experimenting, but sometimes just want to know if I can whip something together without buying more than 1 or 2 extra things (See Quiche Recipe).

The ricotta cheese that I bought didn't have any preservatives and specifically said to eat right away once opened, so after we finished with the appetizer I put the left over ricotta cheese into the blender with frozen blueberries and some sugar (amounts to taste) and poured the blended concoction into Pyrex bowls to freeze.  I got the idea from here and I quite like the result for a late night snack.