Camille Styles

From Camille's Kitchen

Tuesday Tastings :: Blueberry Chutney + Ricotta

July 2nd, 2013

Blueberry Chutney & Ricotta Crostini | Camille Styles

We’re hosting a little poolside BBQ for the Fourth this year, and I’m working up a menu made for grazing over the course of an afternoon filled with sparkling rosé and cider beer. I love that these crostini topped with fresh ricotta and blueberry chutney give a nod to patriotism in red, white & blue, without being quite as obvious as, say, a flag cake (not that I don’t love flag cakes, Mom… I actually really do!) The blueberry chutney can be made completely in advance – in fact, I doubled this recipe and stashed a jar in my fridge for this Thursday’s feast. And now that I’ve perfected the flavors, I’m dreaming of serving it alongside a grilled pork tenderloin, or letting it drip down over a wheel of warm brie served with crackers. Keep reading for the recipe!Blueberry Chutney & Ricotta Crostini | Camille Styles

Blueberry Chutney & Ricotta Crostini | Camille Styles

Blueberry Chutney & Ricotta Crostini

*makes 18 crostini


  • 1 shallot, thinly sliced
  • extra-virgin olive oil
  • 1 cup fresh blueberries
  • 1/2″ knob fresh ginger, grated
  • 1/4 cup brown sugar, packed
  • 3 tablespoons cider vinegar
  • a few sprigs fresh thyme, plus more for garnish
  • 1/2 tsp kosher salt
  • 1 tablespoon cornstarch
  • squeeze fresh lemon juice
  • 1 baguette, sliced thinly on the diagonal
  • 2 cups fresh ricotta (or if not “fresh,” make sure it’s whole milk)
  • garnish: fresh thyme, lemon zest & flake salt like maldon


  1. In a small skillet, warm a drizzle of olive oil over medium heat. Add the shallot, and sauté until it starts to soften, about 3 minutes. Add the blueberries, ginger, brown sugar, vinegar, thyme and salt. Turn the heat to low, and let simmer for 15 minutes until it starts to thicken. Add the cornstarch and let simmer for 1 more minutes, stirring gently.
  2. Remove from heat and add a squeeze of lemon juice. Let chutney cool, and either serve at room temperature, or refrigerate until ready to use.
  3. To make crostini: Heat grill or indoor grill pan to high heat. Brush each side of bread slices with extra virgin olive oil, then grill until lightly charred, about 1 minute per side. Sprinkle lightly with salt, then add a dollop of fresh ricotta and a tablespoon of the chutney.
  4. Garnish with fresh thyme leaves, lemon zest and a sprinkle of maldon salt.

*photos by Camille

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  1. Kendel says:

    I’ll bet the ginger tastes so delicious with blueberries, and the lemon zest adds another note of brightness. Can’t wait to try this luscious treat!

  2. kelsey says:

    oh yum! this looks delish
    kw ladies in navy

  3. oh my gosh yum! Love the understated and sophisticated red, white & blue theme 🙂

  4. What an amazing combination of flavors! Delicious!

  5. Festive and tasty! Looks great!

  6. Classiq says:

    Mon Dieu, it looks appetising! I always turn to your blog when I’m in the mood for an easy and delicious recipe, Camille.

  7. Rin says:

    This chutney is beyond amazing! I stuffed chicken breast with goat cheese, drizzled with olive oil, sprinkled with salt and pepper, and baked them in the oven. Topped with chutney over the chicken. Delicious!

  8. Beautiful in blue! Can’t wait to try this. Thank you for sharing!

  9. […] is an absolutely necessity and in the past few days I have come across a recipe for both a blueberry chutney from the lovely Camilla Styles and a whipped feta from Jessica at How Sweet it is.  The blueberry […]

  10. […] bought about 5 packages of blueberries and Adam’s made the most delicious blueberry pie. This Blueberry Chutney & Ricotta Crostini [Camille Styles] might be the next thing out of our kitchen. – I read a blog called The […]

  11. […] over this recipe on Camille […]

  12. […] didn’t turn out because if the package is pretty who cares what’s inside, right? The blueberry chutney on crostini turned out […]

  13. Deb says:

    The chutney looks like it would be awesome with grilled pork tenderloin.

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  16. IveA says:

    Oh, God. YUMMY!!!

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  18. Maria Dickerrson says:

    I used blackberries instead of blue berries and only 1 T of sugar. Fantastic!

  19. JoAnn says:

    Make your own ricotta you will never buy it again and it is so easy. Copy this address, you won’t be disappointed. I am going to preserve some of this blueberry chutney for my homemade ricotta….oh my, so tasty. best of luck.

  20. Victoria Kimball says:

    This sounds yummy! Sure wish there were a print icon, to allow for getting just the recipe. 🙁

  21. Kim Weaver says:

    Can you tell me how loong this will last in the refrigerator?

  22. Victoria Kimball says:

    Camille, thank you so much for the “print friendly” help. It worked great, and I can’t wait to try this recipe. Thanks also to Marcia, who I see sent me help as well.

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