These flavors and textures work beautifully together and this recipe is a must try! The toasted baguette is crispy and crunchy and the ricotta is fluffy and light and the lemon brings out the flavor and gives it a fresh, clean taste. This dish really is simple to put together and lends itself to effortless plating.

We recommend using whole milk ricotta which is creamier and richer than part-skim.  We used a Cuisinart whisk attachment to our hand blender to whip the ricotta, but you can use a food processor or a good old fashioned whisk.  Also this is a great way to use up some blueberries that are starting to look a little sad and wrinkly, baking them really plumps them up and brings out the natural sugars.  Be sure to zest the lemon before juicing it!  

Serving Size: Makes 16-20 crostini

Ingredients:

• 1 pint of blueberries
• 16 oz ricotta cheese
• 1 lemon zested and juiced
• 2 tsp salt (to taste)
• 2 tsp coarse black pepper (to taste)
• butter
• 4 tbsp honey
• fresh mint (optional to garnish)
• 1 baguette or your favorite artisanal loaf

Instructions:

1. Preheat over to 400F
2. Place blueberries on a baking sheet and bake for 15 minutes – remove and let cool
3. Slice the baguette into 1/4 inch thick slices, cut on a diagonal
4. Brush the slices with butter on both sides and bake for 10 minutes on 400F or until browned and crispy
5. Place ricotta, salt, pepper, honey and lemon juice in a mixing bowl and whip until creamy and all the ingredients are well combined (be careful not to over whip)
6. Spread about 1 tbsp of the ricotta mix on each baguette, top with roasted blueberries and lemon zest – drizzle with honey and top with mint (if desired)