Wild Blackberry Crostini with Sweet Ricotta

bbcrustiniphoto
 
1Pint Blackberries-sliced in half lengthwise 
3Tbsp.Sugar-or add more to taste
1Tbsp.Fresh Lemon Juice
 
•Toss together in bowl, let marinate 15 minutes, use to top crostinis.
 
20 French Bread Slices-sliced 1/3” thick
1 Stick Butter-melted
½ Cup  Sugar
2 tsp.Cinnamon
 
•Preheat oven to 400°f. Lay slices of bread out on cookie sheet. Brush both sides with clarified butter. Sprinkle top sides with sugar and cinnamon. Bake for about 8 minutes until light golden and slightly crisp. 
 
1CupRicotta Cheese
2Tbsp.Honey-add more or less to taste
1tsp. Pure Vanilla Extract
1tsp.Lemon Zest
 
•Combine ingredients in bowl, and using a rubber scraper, mix gently until smooth.
To Assemble Crostini’s 
 
•Spread or pipe on the cheese mixture onto the baked crostinis. Top with a spoonful of the blackberry mixture. Place on serving plate, garnish with powdered sugar, and fresh mint.
 
 
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