A DUO OF SUMMER CROSTINI
Serves 4 to 6
For the blueberry crostini:
1 small baguette, sliced on the bias into ½-inch slices
Extra-virgin olive oil, for drizzling 1 cup fresh ricotta, the best you can find ½ cup fresh blueberries
2 to 3 sprigs fresh thyme, leaves removed
Wildflower honey, for drizzling 1 lemon Flaky sea salt
Preheat the broiler. Place the baguette slices on a baking sheet and drizzle both slides lightly with oil. Broil until golden, 1 to 2 minutes per side, depending on the strength of your broiler. Once the toast has cooled, top each slice with about 1 tablespoon cheese. Arrange some blueberries on top, then sprinkle with thyme leaves and drizzle with honey. Zest the lemon over the crostini. Finish with a sprinkle of flaky sea salt.
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