nutritional information

Per Crostini:

  • 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

Ricotta Crostini with Blueberry–Black Pepper Jam

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.

July/August 2014

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