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Sweet Ricotta Crostini

Sweet Ricotta Crostini with Blueberry and Mint Compote

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Although it’s usually prepared with savory toppings, crostini— Italian grilled bread— makes a terrific base for sweet ingredients. Light and fluffy ricotta and cream cheese are whisked with vanilla extract, then spread thickly on crisp, toasted baguette slices. The sweet toast is finished with tangy minted blueberry compote and a sprinkle of fresh basil and mint. Summer is served.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Michelle

    By Chef Michelle

    Ingredients & Equipment

    What we send

    • cream cheese
      • 1 1/2 tablespoon
      • cream cheese
    • mint
      • 1/8 ounce
      • mint
    • fresh basil
      • 1/8 ounce
      • fresh basil
    • French bread rolls
      • 2
      • French bread rolls
    • lemon
      • 1
      • lemon
    • blueberries
      • 1 cup
      • blueberries
    • granulated sugar
      • 1 tablespoon
      • granulated sugar
    • ricotta cheese
      • 2/3 cup
      • ricotta cheese
    • honey
      • 1 packet
      • honey
    • vanilla extract
      • 1/4 teaspoon
      • vanilla extract

    What You’ll Need

    • 12" large pan

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Allow 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.
    2. Toast Bread

      Toast Bread

      Heat 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.
    3. Make Compote

      Make Compote

      Wipe 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.
    4. Sweeten Ricotta

      Sweeten Ricotta

      While 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.
    5. Assemble Crostini

      Assemble Crostini

      Spread ricotta mixture on toasted bread slices. Spoon over compote and garnish with remaining herbs. Delight in your well-deserved dessert!
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