Ricotta Crostini with Blueberry–Black Pepper Jam

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.

  • 16Servings



  • 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.

Nutrition Information

  • 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