Blackberry Almond Crostini

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INGREDIENTS

For the crostini

• 1 baguette, sliced into 1-inch rounds

• 2–3 tablespoons olive oil

• Pinch of salt

For the whipped ricotta

• 1 cup whole milk ricotta

• Salt, to taste

For the blackberry compote

• 1 ½ cups fresh or frozen blackberries

• 2 tablespoons honey

• 2 teaspoons lemon juice

• ¼ teaspoon lemon zest (optional)

To assemble

• Fresh thyme leaves

• ¼ cup Mariani sliced almonds

INSTRUCTIONS

1. Preheat the oven to 375°F..

2. Brush baguette slices with olive oil on both sides and sprinkle with a little salt.  Arrange on a baking sheet and bake for 8–10 minutes, until golden and crisp..

3. Prepare the whipped ricotta.  In a food processor or using a hand mixer, whip ricotta with a pinch of salt until smooth and airy, about 1–2 minutes. Set aside or refrigerate until ready to use.

4. Make the blackberry compote.  In a small saucepan over medium heat, combine blackberries, honey, lemon juice, and lemon zest.  Simmer gently for 8–10 minutes, stirring occasionally, until the berries have broken down and the mixture thickens slightly. Let cool.

5. Assemble the crostini.  Spread each crostini with a generous layer of whipped ricotta.  Spoon over a bit of the honey blackberry compote.  Sprinkle it with almonds and fresh thyme leaves.

6. Serve and enjoy!