Sweet Ricotta Crostini with Blueberry and Mint Compote
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Ingredients & Equipment
What we send
- 1 1/2 tablespooncream cheese
- 1/8 ouncemint
- 1/8 ouncefresh basil
- 2French bread rolls
- 1 cupblueberries
- 1 tablespoongranulated sugar
- 2/3 cupricotta cheese
- 1 packethoney
- 1/4 teaspoonvanilla extract
What You’ll Need
- 12" large pan
Prepare IngredientsAllow cream cheese to soften at room temperature. Rinse mint and basil and finely chop leaves, discarding stems. Slice bread into 2-inch slices on a diagonal, reserving ends for a snack. Halve lemon.
Toast BreadHeat a large pan over medium-high heat. Carefully wave hand over pan to check heat. When hot, place bread slices in an even layer. Toast until warm and slightly golden, about 5 minutes per side.
Make CompoteWipe pan from bread clean and place over medium heat. Add blueberries and ½ of sugar to pan and cook until berries begin to break down and sugar is dissolved, about 5 minutes. Remove pot from heat. Stir in ½ of herbs, and break up berries with a spoon. Stir in 1 squeeze lemon juice, saving remaining lemon juice to brighten a glass of iced tea. Set aside to cool for 2-3 minutes.
Sweeten RicottaWhile compote cools, combine cream cheese, ricotta, honey, vanilla extract, and remaining sugar in a medium bowl. Whisk until all ingredients are fully combined and mixture is smooth with no lumps.
Assemble CrostiniSpread ricotta mixture on toasted bread slices. Spoon over compote and garnish with remaining herbs. Delight in your well-deserved dessert!