These Blueberry Balsamic Crostini with Basil Cashew Ricotta bring sweet-tart berries and herby ricotta together in perfect harmony on crisp toasted bread.
Blueberry Balsamic Crostini with Basil Cashew Ricotta: Summer Harmony on Toast
This idea came about because my grocery store kept selling pints of blueberries for just $1. Since nothing is $1 these days when it comes to groceries, I couldn’t get over what a bargain that was, and I knew I had to make something with them. I’d already made a blueberry crisp this season, so I wanted to think outside the box of desserts. I’m always trying to come up with a fun appetizer to pump up the app section of my blog, and blueberry and balsamic in the Blueberry Balsamic Crostini with Basil Cashew Ricotta is such a classic, perfect combo. This was also my first time making cashew ricotta — and oh, let me tell you, I will definitely be doing it again. So stinkin’ easy! Add the fresh basil, and whatever you do, don’t skip the flaked sea salt on top — it ties everything together and makes each bite pure chef’s kiss.
Why You’ll Love This Recipe
A sweet-savory balance that works. The blueberries bring bright, sweet-tart juiciness while the balsamic adds depth, creating a compote that’s glossy, tangy, and irresistible.
Herby, creamy cashew ricotta. Fresh basil, lemon zest, and silky cashews make a dairy-free cheese that’s just as decadent as the real thing.
Perfect for entertaining. These crostini are bite-sized, pretty on a platter, and can be made ahead for stress-free hosting.
Balanced Flavor Harmony: Sweet, tangy, herby, and creamy elements come together in perfect bite-sized balance.
Plant-based and crowd-pleasing. Naturally vegan but still indulgent enough for everyone at the table.
Ingredient Highlight: Blueberries
Blueberries are small but mighty — naturally sweet with a pleasant tang and packed with antioxidants like anthocyanins, which give them their deep blue color. They’re also a good source of vitamin C, vitamin K, and fiber, making them a nutrient-dense choice for both sweet and savory dishes. Known for their anti-inflammatory properties and potential brain-boosting benefits, blueberries are as good for you as they are delicious. Their firm texture means they hold up well when cooked, while their vibrant flavor can brighten everything from breakfast bowls to elegant appetizers.
Madly Delicious Must-Know Tips and Questions
- Toast just right. You want your baguette slices crisp but not rock-hard, so they still have a little chew in the middle.
- Cashew soaking shortcut. If you forget to soak your cashews, a quick 10-minute boil will work in a pinch.
- Make ahead magic. You can prepare both the ricotta and blueberry compote up to two days ahead. Just assemble right before serving for the freshest texture.
Can I use store-bought vegan ricotta?
Yes — just stir in chopped basil, lemon zest, and a little salt to bring it to life.
Can I use frozen blueberries?
Absolutely. Just don’t thaw them first — add straight to the pan and cook until the liquid reduces.
Do I have to use fresh basil?
For this recipe, yes. The fresh basil gives the ricotta its signature flavor and really makes the crostini pop.
Let’s Dish on Balsamic Vinegar: Did You Know?
Balsamic vinegar has been crafted in Modena, Italy, since at least the Middle Ages, where it was so prized it was often gifted to royalty and used as a restorative tonic. Traditional balsamic is aged for years — sometimes decades — in wooden barrels, developing a deep, complex sweetness with a subtle tang. While once reserved for special occasions, today it’s a beloved pantry staple, adding depth to everything from savory salads and roasted vegetables to sweet pairings with strawberries, peaches, and yes, blueberries. The fruity acidity in balsamic is what makes it such a perfect match for the natural sugars in ripe fruit, creating a balance that’s both bright and luxurious.
Love a sweet-and-savory appetizer? Then try my Blueberry Balsamic Crostini with Basil Cashew Ricotta!
Juicy blueberries meet herby, lemony cashew ricotta on a golden toast — topped with basil and a pinch of flaked sea salt for that final touch. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Summer Recipes
Creamy Buffalo Macaroni Salad (No-Mayo)
Grilled Peaches with Tahini Caramel
Blueberry Balsamic Crostini with Basil Cashew Ricotta
Equipment
- Blender
- Small pot
- Baking sheet
Ingredients
- 1 French baguette, sliced into 20 slices
- Olive oil, for brushing baguette
- Few pinches of salt
Basil Cashew Ricotta
- 1 cup unsalted, unroasted cashews, soaked in hot water for 20 minutes and drained
- 2 tbsp fresh lemon juice (about 1 large lemon)
- 3-5 tbsp water, as needed for blending
- Salt, to taste
- Zest of 1 lemon
- 2-3 tbsp chopped basil
Blueberry Balsamic Compote
- 1 ½ cups blueberries (fresh or frozen)
- 1 ½ tbsp balsamic vinegar
- 2-3 tsp pure maple syrup
- Pinch of salt
To Top
- Extra basil, chiffonade
- Flaked sea salt
Instructions
- Soak the cashews: Place the 1 cup cashews in a heatproof bowl and cover with boiling water. Let soak for 20 minutes, then drain well.
- Make the basil cashew ricotta: In a blender, combine the soaked cashews, 2 tbsp lemon juice, 3 tbsp water to start, and a pinch of salt. Blend until smooth, stopping to scrape down the sides as needed. Depending on your blender, this can take 2–5 minutes to reach a creamy, thick consistency. Add more water 1 tbsp at a time if needed. Transfer to a bowl and stir in the lemon zest and chopped basil. Adjust salt to taste and set aside or in the fridge.
- Toast the baguette slices: Preheat oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, brush or drizzle lightly with olive oil, and sprinkle with a pinch of salt. Toast for 6–8 minutes, flipping halfway, until golden and crisp.
- Prepare the blueberry balsamic compote: In a small pot over medium heat, add the 1 ½ cups blueberries, balsamic vinegar, maple syrup, and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the blueberries soften and release their juices, and the mixture thickens slightly. Remove from heat and let cool slightly — it will thicken more as it sits.
- Assemble the crostini: Spread a generous layer of basil cashew ricotta on each toasted baguette slice. Top with a spoonful of blueberry balsamic compote. Garnish with extra basil and a sprinkle of flaked sea salt. Serve immediately.
I made this for a holiday gathering and everyone absolutely loved it. The creaminess of the cheese paired with the blueberries and balsamic was insanely good. You get that crusty bread, the soft cheesy layer, then a burst of juicy blueberry, finished with fresh basil. Meghan, you really nailed the balance of flavors with this one. This recipe feels and looks fancy yet it was so easy to whip up. This is positively my new go to for anytime I have an event and it requires bringing a dish. If you haven’t made it yet, find a reason to do it…this one is a must try!
I’m not a vegan, but making this cashew ricotta was easy and I didn’t miss the dairy. These were delicious! Would probably be equally as good with any berry!
Holy moly these are little bites of heaven! Everyone at the party loved them.
You cannot have just one. I loved how easy this was to make and that my friends that aren’t vegan were big fans of the cashew cheese! Delightful!
Yes, these are definitely a crowd pleaser! I love to hear your non-vegan friends loved these!