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Ricotta Crostini with Blueberry–Black Pepper Jam

Zapping ricotta in a food processor with a little olive oil gives it a creamy, fluffy consistency. The recipe calls for just 1 cup of ricotta spread; use leftovers as a topping for crackers or crudités.

Ingredients: 

Ingredient Set Name: 

Jam

Ingredients: 

Ingredient Line: 
2 cups fresh blueberries
Ingredient Line: 
¼ cup plus 1 Tbs. sugar
Ingredient Line: 
1 Tbs. lemon juice
Ingredient Line: 
¼ tsp. freshly ground black pepper

Ingredient Set Name: 

Crostini

Ingredients: 

Ingredient Line: 
1 baguette, cut on diagonal into 16 ½-inch-thick slices
Ingredient Line: 
2 cups low-fat ricotta cheese
Ingredient Line: 
3 Tbs. olive oil
Ingredient Line: 
½ tsp. grated lemon zest, plus more for garnish
Ingredient Line: 
¼ tsp. kosher salt

Instructions: 

1. To make Jam: Combine all ingredients in medium saucepan, and smash berries with back of fork (mixture will still be chunky). Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 20 minutes, or until mostly thickened but still slightly juicy. Cool, then refrigerate until ready to use.

2. To make Crostini: Preheat oven to 350°F. Arrange baguette slices on baking sheet, and toast 8 to 10 minutes, or until lightly toasted.

3. Meanwhile, purée ricotta and oil in food processor until smooth. Add lemon zest and salt, and pulse until combined.

4. Spread each warm baguette slice with 1 Tbs. ricotta mixture, then top with 2 tsp. Jam, and garnish with lemon zest.

Nutrition Information: 

Calories: 
89
Protein: 
4 g
Total Fat: 
2 g
Saturated Fat: 
<1 g
Carbohydrates: 
15 g
Cholesterol: 
5 mg
Sodium: 
159 mg
Fiber: 
<1 g
Sugar: 
4 g
Yield: 
Makes 16 crostini