Blueberry Maple Bruschetta   

The Blueberry Maple Bruschetta with a hint of whiskey is a tasty way to enjoy some summer berries. And if you have any leftovers of this luscious sauce, you can use it up as a salad dressing or topping for pancakes or waffles.

Hey folks – what’s up? How has this new week been treating you so far? I know, Mondays are tough. That is why I am going to keep it short and sweet today.

Since we returned from our Croatian trip, I really have embraced summer cooking and photography. I have made and photographed… well, I have lost count. More than ten, that is for sure. However, I have not posted any new recipe yet as I have so many of unpublished from last summer. And even a couple from 2021. That’s actually a great way when you don’t have time – or you are lazy to go through and edit photographs.

Blueberry Maple Bruschetta  

This Blueberry Maple Bruschetta was made made in 2021. It is actually quite surprising that I have not deleted these pictures as it often happens with unpublished photos.

This recipe is so simple yet tasty! This luscious sauce is made with fresh blueberries (although frozen will do, too), butter, maple syrup, fresh thyme, and bourbon / whisky. The alcohol is optional, but it adds something extra special.

You will not need the juicy part, and you may also end up with some extra blueberries. No worries! Just simply reserve the juices and unused berries use up later as a salad dressing or with pancakes. Or simply make more bruschetta the next day! If refrigerated, you may need to preheat the sauce for 15-20 seconds as the butter may get unpleasantly solidified.

More Summer Bruschetta Ideas

Smashed Blackberry Bruschetta

Cherry Maple Bruschetta

Roasted Grape Bruschetta

More Blueberry Recipes

Blueberry Almond Feta Salad

Blueberry Milkshake

Maple Blueberry Crêpes

Blueberry Gin Cocktail

Farro Blueberry Prosciutto Salad

Blueberry Cheesecake Crêpes

I hope you like this Blueberry Maple Bruschetta, and you will give them a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Blueberry Maple Bruschetta   

Recipe by Ben | HavocinthekitchenCourse: Appetizers, Breakfast

Servings

5-10

servings

Prep time

10

minutes

Cooking time

10

minutes

The Blueberry Maple Bruschetta with a hint of whiskey is a tasty way to enjoy some summer berries.

Ingredients

• Blueberry Maple Sauce:

• 1 tbsp. butter

• 1/4 cup maple syrup

• 1 and 1/4 cup fresh blueberries (frozen will do, but they could release a tad more of liquid), divided

• 1-2 tbsp. whiskey or bourbon, optional

• 1/2 tsp. fresh thyme

• a pinch of salt, to taste

• Blueberry Maple Bruschetta:

• 8-10 slices of baguette or other bread of your choice

• 1/4 o 1/3 cup goat cheese or plain cream cheese

Directions

• Cook the butter and maple syrup in a pan over medium heat, for about 2 minutes, until thickens a little.
• Add 2/3 cup of blueberries, thyme, and salt to taste. Cook for about 5-7 minutes, until berries are soft.
• If using, stir in the whiskey / bourbon and the remaining blueberries. Cook for another minute or so and off the heat. let it cool for 15 minutes or so. The blueberries will likely release a lot of juices – which you don’t really need. You can collect it and reserve as a salad dressing.
• Toast the bread as desired. Cool a bit then spread the goat cheese. Top with the berry sauce with a little bit of juices – too much of the juices may result in soggy bruschetta. Enjoy immediately. Most likely, you will not use all the sauce. Transfer any leftovers to a container and use later for more bruschetta, as a salad dressing or sauce to grilled meat. Enjoy!

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.