Get started reducing your balsamic glaze, as this typically takes a while!
In a small nonstick saucepan, add the Blueberry Balsamic, fresh blueberries and lemon zest. Gently smash the blueberries into the balsamic, but do not pulverize.
Bring up to a boil and reduce over a low heat for roughly an hour or until the balsamic reduces enough that it becomes a thick, sticky glaze. (This takes longer than normal due to the water content of the blueberries! If in a time crunch, you may omit the fresh blueberries, and the Blueberry Balsamic alone will reduce in ¼ of the time)
Preheat the oven broiler to medium/high.
Drizzle the baguette slices with the Basil Olive Oil and sprinkle with a pinch of sea salt.
Bake the crostinis until they are golden brown on the top. Be careful not to burn them. Set aside to cool.
In a mixing bowl, combine the ricotta, lemon zest, Basil Olive Oil and salt. Fold together until combined.
Lets assemble! Smear a dollop of the Lemon Basil Ricotta over the crostini. Top with fresh blueberries. Finish with a drizzle of the Blueberry Balsamic Glaze and a few mint/basil leaves (optional).
Serve alongside a refreshing cocktail or lemon cucumber sparkling water and enjoy!
Ingredients
Directions
Get started reducing your balsamic glaze, as this typically takes a while!
In a small nonstick saucepan, add the Blueberry Balsamic, fresh blueberries and lemon zest. Gently smash the blueberries into the balsamic, but do not pulverize.
Bring up to a boil and reduce over a low heat for roughly an hour or until the balsamic reduces enough that it becomes a thick, sticky glaze. (This takes longer than normal due to the water content of the blueberries! If in a time crunch, you may omit the fresh blueberries, and the Blueberry Balsamic alone will reduce in ¼ of the time)
Preheat the oven broiler to medium/high.
Drizzle the baguette slices with the Basil Olive Oil and sprinkle with a pinch of sea salt.
Bake the crostinis until they are golden brown on the top. Be careful not to burn them. Set aside to cool.
In a mixing bowl, combine the ricotta, lemon zest, Basil Olive Oil and salt. Fold together until combined.
Lets assemble! Smear a dollop of the Lemon Basil Ricotta over the crostini. Top with fresh blueberries. Finish with a drizzle of the Blueberry Balsamic Glaze and a few mint/basil leaves (optional).
Serve alongside a refreshing cocktail or lemon cucumber sparkling water and enjoy!
