Pairing sweet and savory flavors, this seasonal crostini packs a lot of punch!

Roasted Blueberry Crostini with Za’atar Honey and Walnuts

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Serves: 4


  • 2 teaspoons olive oil
  • 1 tablespoon honey + additional for serving
  • 1 heaping pint of blueberries
  • 1 tablespoon za’atar + additional for serving  (Combine olive oil and za’atar and use this infusion)
  • 1/4 cup roughly chopped walnuts
  • pinch of sea salt
  • 4-6 slices of good quality bread, toasted

Honey-Cashew Ricotta

  • 1 cup raw cashews, soaked in warm water for 30 minutes, then drained
  • 3 tablespoons filtered water + additional to thin if necessary
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • pinch of sea salt
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon lemon zest


  1. Preheat the oven to 400F. Toss the blueberries with the oil, honey and za’atar. Place on a baking sheet and roast until the blueberries begin to pop, about 8 minutes. Toss halfway through cooking.
  2. While the blueberries roast prepare the honey-cashew spread. Place all the ingredients into a food processor and process until smooth and the texture resembles a full fat ricotta cheese- stopping to scrape down the sides as necessary. Taste test and adjust flavors as necessary.
  3. To serve spread each slice of toasted bread with the cashew spread and top with roasted blueberries. Sprinkle with walnuts, additional za’atar, a pinch of sea salt, and a drizzle of more honey. Serve warm or at room temperature.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Keep extra cashew sauce in the fridge for 5 days.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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