PARTNER POST – Get inspired with creatively crafted Castello Blue Cheese as we celebrate a Summer of Blue with #BluesdayTuesday.
Drizzled with honey and a pinch of salt, this crostini is loaded with a ricotta and blue cheese spread and topped with a sweet-savory blackberry compote.
By Emily Nelson
Here we are already in the middle of summer and I have no idea how we ended up here so quickly. It’s felt so good to slow down though, to linger at the breakfast table a little longer, to savor juicy peach crumbles, to watch birds from the window bench, to spontaneously go on family ice cream outings, and to take peaceful walks around the neighborhood. 
Cooking with blackberries is truly one of summer’s great pleasures. Fortunately, the blackberries we’ve been getting from the store have also been quite delicious and work just as well. The blackberries turn intensely sweet when boiled down, and a sprig or two of fresh thyme gives it just a hint of savory. Layered beneath the blackberry thyme compote is creamy blue cheese whipped together with fresh ricotta spread on a slice of toasted baguette. Castello’s Extra Creamy Danish Blue Cheese has a soft smooth texture and whips up quite nicely with fresh ricotta. The slight tang from the blue cheese wonderfully complements the blackberry thyme compote. A drizzle of honey and a sprinkle of flaked sea salt adds a finishing touch.
This sweet savory appetizer would be a perfect starter for any summer gathering and would also make a beautifully simple lunch when paired with a green salad.
Castello Summer of Blue — Blackberry and Thyme Creamy Blue Cheese Crostini
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
This crostini features a creamy blue cheese and ricotta spread topped with a sweet-savory blackberry thyme compote, finished with a drizzle of honey and a sprinkle of sea salt.
Ingredients
- 2 half pints fresh blackberries (or 10 ounces frozen)
- 1 tablespoon fresh lemon juice
- 1/4 cup natural cane sugar
- 1-2 sprigs fresh thyme
- 2 teaspoons balsamic vinegar
- 1 baguette, sliced
- 4 ounces Castello Extra Creamy Danish Blue Cheese
- 4 ounces fresh ricotta cheese
- Honey, for drizzling
- Flaked sea salt, for sprinkling
Instructions
- In a wide saucepan, combine the blackberries, lemon juice, sugar, and thyme. (A wide saucepan allows the liquid to evaporate more quickly.) Cook over low heat until the sugar melts and then bring to a boil over high heat. Boil for 10-15 minutes, stirring frequently, until blackberries become thick and syrupy. Stir in the vinegar and simmer for an additional minute. Transfer to a storage jar and set aside to cool to room temperature. Refrigerate for at least 2 hours. Compote will continue to set and thicken as it cools.
- Preheat oven to 375. Slice baguette on the diagonal into 1/4-inch slices. Lightly brush both sides with olive oil and arrange on a baking sheet. Bake until lightly toasted and golden, about 10-12 minutes.
- Roughly chop the blue cheese into large chunks. In the bowl of a stand mixer with the whisk attachment, combine the blue cheese and ricotta. Whisk together the cheeses until light and creamy, starting on low speed and gradually increasing to medium-high, about 2 minutes.
- To assemble, spread about a tablespoon of the whipped blue cheese and ricotta on a slice of toasted baguette. Spoon a couple teaspoons of blackberry thyme compote on top. Drizzle with honey, sprinkle with flaked sea salt, and garnish with a few fresh thyme leaves. Serve immediately.
Notes
For a more intense flavor, let the compote sit for a few hours before serving. Store any leftover compote in an airtight container in the refrigerator for up to a week. This dish pairs beautifully with a crisp white wine or a light salad. If you prefer a milder cheese flavor, adjust the ratio of blue cheese to ricotta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 crostini
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 15
Frequently Asked Questions
What type of blue cheese should I use for this recipe?
For this recipe, it’s recommended to use Castello’s Extra Creamy Danish Blue Cheese, as its soft texture blends well with the fresh ricotta.
How do I make the blackberry compote for the crostini?
To make the blackberry compote, boil the blackberries down until they become intensely sweet, then add a sprig or two of fresh thyme for a hint of savory flavor.
Can I substitute the ricotta cheese in the creamy spread?
While ricotta is preferred for its texture, you could try mascarpone or cream cheese, but the flavor profile will change slightly.
