Blackberry Ricotta Crostini w/ Olio Nuovo & Honey
Ingredients
• 1 cup whole milk ricotta
• 3 Tbsp honey
• 2 cups blackberries
• 2 Tbsp balsamic vinegar
• Fresh basil, sliced thin
• One French baguette, sliced
• 2 Tbsp California Olive Ranch Olio Nuovo
• Salt to taste
Instructions
Crostini
Preheat the oven to 400 degrees. Arrange the sliced baguette on the baking sheet. Drizzle the olive oil over one side of each slice and place it on the sheet. Toast in the oven for about 7 minutes or until the edges of the crostini are lightly golden. Set aside to cool.
Berries
Cut the blackberries in half. Add half of the blackberries and 2 Tbsp of balsamic vinegar to a saucepan and heat over medium heat. Mash the berries with a fork and simmer for 3 minutes. Pour the balsamic and mashed berries over the remaining cup of blackberries and stir them both together. Set aside to cool.
Ricotta
Add the ricotta, honey, one tablespoon of olive oil, and a pinch of salt to a blender or bowl and blend or whisk them with an electric mixer until light and fluffy. Place the bowl in the fridge to chill while crostini is toasting.
Assemble
Layer the crostini with a spoonful of whipped ricotta and balsamic blackberries. Drizzle with olive oil and honey to taste and sprinkle with thinly sliced fresh basil.