Ricotta Crostini with Blueberry–Black Pepper Jam
Makes 16 crostini
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.
- 2 cups fresh blueberries
- ¼ cup plus 1 Tbs. sugar
- 1 Tbs. lemon juice
- ¼ tsp. freshly ground black pepper
- 1 baguette, cut on diagonal into 16 ½-inch-thick slices
- 2 cups low-fat ricotta cheese
- 3 Tbs. olive oil
- ½ tsp. grated lemon zest, plus more for garnish
- ¼ tsp. kosher salt
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.