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
- 1/4 cup plus 1 Tbs. sugar
- 1 Tbs. lemon juice
- 1/4 tsp. freshly ground black pepper
- 1 baguette, cut on diagonal into 16 1/2-inch-thick slices
- 2 cups low-fat ricotta cheese
- 3 Tbs. olive oil
- 1/2 tsp. grated lemon zest, plus more for garnish
- 1/4 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.
- Calories: 89
- Carbohydrate Content: 15 g
- Cholesterol Content: 5 mg
- Fat Content: 2 g
- Fiber Content: 0.5 g
- Protein Content: 4 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 159 mg
- Sugar Content: 4 g