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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.

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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.

Servings
16

Ingredients

Jam

  • 2 cups fresh blueberries
  • 1/4 cup plus 1 Tbs. sugar
  • 1 Tbs. lemon juice
  • 1/4 tsp. freshly ground black pepper

Crostini

  • 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

Preparation

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