Ingredients
To make the ricotta spread:
- 1 1/2 cup whole milk ricotta
- 1/4 cup heavy cream
- 1 tsp sea salt
- 1 tsp Olive Blossom Honey or more to your preference
- zest and juice of one lemon
To prepare the crostinis:
- 1 small loaf of french bread sliced into 12 1/2 in thick slices
- 2 tbsp Meyer lemon Olive Oil
To assemble:
- 25-35 fresh blueberries rinsed
- 12 fresh basil leaves chiffonade
- Blueberry White Balsamic Reduction for drizzling
Other great flavors to try!
Instructions
For the ricotta:
- Add the ricotta, heavy cream, lemon zest, juice, salt, and honey to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
For the crostini:
- Heat a griddle (or large cast-iron skillet) over medium-high heat. Brush each side of the sliced bread with Meyer Lemon Olive Oil and toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
For assembly and serving:
- Smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with 3-4 fresh blueberries and garnish with the chiffonade basil.
- Transfer the bruschetta to a platter & drizzle generously with the Blueberry White Balsamic Reduction.