By Queen Creek Olive Mill

Time: 5-10 minutes, Serves 6, Vegetarian

INGREDIENTS:

Lemon Ricotta:

• 1 1/2 cup whole milk ricotta 
• 1/4 cup heavy cream
• 1 teaspoon sea salt
• 1 teaspoon olive blossom honey or any local honey of your choice
• Juice of one lemon
• Zest of one lemon

Crostini:

• 1 small loaf of French bread, sliced into 12 1/2 inch thick slices
• 2 tablespoon Meyer lemon olive oil or very balanced extra virgin olive oil

Assembly & Serving:

• 25-35 fresh blueberries
• 12 fresh basil leaves, chiffonade
• Queen Creek Olive Mill Blueberry White Balsamic Reduction or your favorite substitute for drizzling

DIRECTIONS:

For the lemon ricotta: Add the ricotta, heavy cream, lemon zest, juice, salt, and honey to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, one to two minutes.

For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Brush each side of the sliced bread with Meyer Lemon Olive Oil and toast the bread on both sides until crisp and golden, one to two minutes per side. Allow the bread to cool slightly.

For assembly and serving: Smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with three to four fresh blueberries and garnish with the chiffonade basil.

Transfer the bruschetta to a platter and drizzle with the Blueberry White Balsamic Reduction.