Description
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.
Ingredients
Scale
Blackberry Thyme Compote
- 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
Crostini
- 4.4 ounce wedge Castello Creamy Blue Cheese
- 1/2 cup fresh whole milk ricotta cheese
- 1 baguette, sliced on the diagonal into 1/4-inch slices
- 1 tablespoon extra virgin olive oil
- honey for drizzling
- flaked sea salt
- fresh thyme leaves for garnish
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.
- Category: Appetizer