Blueberry brie bruschetta. The perfect balance of sweet and savory. Toasted bread with melty brie, fresh blueberries, a drizzle of elderflower dressing, and a sprinkle of thyme. A simple summer snack, breakfast, or appetizer that’s ready in 15 minutes.
Why you’ll love these blueberry brie bruschettas
Sweet meets savory in the best way! Melty brie, fresh blueberries, and a drizzle of elderflower dressing on a golden toast. It’s simple, quick, and absolutely irresistible.
🔥Pro tip
Use day-old bread—it toasts up crispier and holds the toppings better. For the brie, let it sit at room temperature for 10 minutes before baking or toasting; it’ll melt faster and more evenly.
Recipe tips
- Cheese swaps: Try Camembert, goat cheese, or mozzarella for a different flavor profile.
- Fruit variations: Strawberries, figs, blackberries, raspberries or even thinly sliced pears all pair beautifully with brie.
- Elderflower swap: If you can’t find elderflower syrup, maple syrup or honey make easy, delicious substitutes.
Storing tips
Blueberry brie bruschetta is best enjoyed fresh while the bread is crisp and the brie is melty. If you have leftovers, store the toppings (blueberries + dressing) separately from the toasted bread. Keep the bread in an airtight container at room temperature for 1 day. Re-toast the bread and reheat the brie before assembling.
Try these next
- Fried halloumi with tomatoes and chili honey
- Creamy whipped feta dip
- Puff pastry tarts with blueberries and figs
Blueberry Brie Bruschetta
Ingredients
- 1 ciabatta bread - or baguette
- 9 ounces brie - sliced
- 1 ½ cups blueberries
- fresh thyme - for sprinkling
- arugula - for topping
- flaky salt - top sprinkling
- coarsely ground black pepper - for sprinkling
Elderflower dressing
- 3 tbsp elderflower syrup
- ¼ cup olive oil
- leaves from 2 sprigs of thyme
- 1 lemon - zest + juice
- salt - to taste
- coarsely ground black pepper - to taste
Instructions
- Preheat the oven to 350°F (180°C).
- Combine all the ingredients for the elderflower dressing.
- Cut the ciabatta bread into thick slices, sprinkle with olive oil and transfer to the oven. Toast for 5 minutes. Add brie to each piece and bake 5 minutes more.
- Transfer the brie bruschetta to a plate, top with blueberries and sprinkle with elderflower dressing. Serve with arugula and thyme, sprinkle with salt and pepper. Enjoy!
Leave a Reply