Go Back
+ servings
Print Recipe
5 from 2 votes

Blueberry Bruschetta

Course: Appetizer
Servings: 18 -24 servings
Author: Lauren Kelly


  • ¾ cup organic blueberries mashed
  • ¾ cup diced grape tomatoes
  • 2 tablespoons fresh basil leaves
  • 1 tablespoon honey plus more for drizzling
  • ¼ 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


  • Preheat the oven to 40o degrees F.
  • Combine the blueberries and tomatoes in a medium-size bowl.
  • 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.
  • 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.