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5 from 2 votes
Blueberry Bruschetta
Course: Appetizer
Servings: 18 -24 servings
Author: Kelly Pfeiffer, Nosh and Nourish
  • 3/4 cup organic blueberries mashed
  • 3/4 cup diced grape tomatoes
  • 2 tablespoons fresh basil leaves
  • 1 tablespoon honey plus more for drizzling
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar I used raw apple cider vinegar
  • sliced bread I used Food for Life Ezekiel Sesame
  1. Preheat the oven to 40o degrees F.
  2. Combine the blueberries and tomatoes in a medium-size bowl.
  3. In a small bowl, combine basil, honey, salt, olive oil and vinegar, stirring well. Pour the dressing over the blueberries and tomatoes and toss gently to coat. Set aside.
  4. Spread the bread slices on a cookie sheet and bake for 10 minutes. Remove from the oven, top each slice with a large spoonful of bruschetta and drizzle with additional honey.