(Serves 8-12)
There’s something special about discovering a recipe while traveling, and this Blueberry Ricotta Dip brings me right back to a waterfront brewery in Portland, Maine. Before heading out on a scenic sailboat cruise, my family stopped for dinner and ordered one of the most unexpected pizzas I’ve ever tasted- topped with sweet blueberries, fragrant rosemary, savory shallots, and creamy cheese. It was the perfect balance of sweet and savory, and I knew I had to recreate those flavors at home. This easy blueberry ricotta dip captures everything I loved about that meal in a simple summer appetizer that’s perfect for entertaining. Creamy ricotta is topped with warm blueberries, fresh rosemary, shallots, and bright lemon zest, then served with warm naan or crisp crackers for a beautiful appetizer that’s guaranteed to impress at barbecues, brunches, holiday gatherings, or any summer party.
You Will Need:
- 2 cups ricotta cheese
- 1 ½ cups fresh blueberries
- 1 large shallot
- 4-6 sprigs of fresh rosemary, about 1 ½ tablespoons chopped
- Zest of one lemon
- 1 tablespoon olive oil
- Kosher salt and black pepper
- 2 8.8 ounce packages naan flatbread
Instructions:
- Finely chop the shallot. Stem and chop the rosemary, reserving some for serving.
- Heat the olive oil in a saucepan over medium heat. Add the shallot, season lightly with salt and pepper, and cook for about 2-3 minutes.
- Add the chopped rosemary and stir. Allow to cook for another 2-3 minutes.
- Add the blueberries, season again with salt and pepper, and cook, stirring occasionally, for 5-10 minutes. The berries should be bursting and juicy but not totally broken down.
- Remove from heat and add the lemon zest. Reserve some lemon zest for serving.
- Allow the mixture to cool to room temperature.
- Just before serving, spread the ricotta in the bottom of a serving bowl and spread the blueberries on top, leaving some of the ricotta around the edges.
- Lightly mist the flatbreads with water (I use a spray bottle for this). Place the misted bread on a baking sheet and warm the bread for about 2-3 minutes per side in a 400-degree oven. Cut into wedges
- Top with the reserved rosemary and some more lemon zest and serve with the warm flatbread.
Notes:
If you like the flatbreads to be crispy, extend the cooking time. This can also be served with water crackers for even easier entertaining.
To make ahead:
Prepare the blueberry mixture entirely and once it has cooled to room temperature, place in an airtight container and refrigerate for up to 2 days. Allow about 30-45 minutes to come to room temperature before assembling the dip and serving as directed.
