Keep reading for more on this recipe!
Can you fangirl over a friend? In my case, yes. My friend, Ree, has once again graced our kitchens with a beautiful cookbook. This one is called
The Pioneer Woman Cooks, New Frontier: 112 Fantastic Favorites for Everyday Eating.
Like Ree's previous cookbooks, this one is filled with gorgeous photography...scenes from the ranch to step-by-step recipe photos.
Can we talk about a few of these recipes, please?
Butterscotch Lava Cakes. Y'all, I about fainted when I saw this recipe.
Green Macaroni & Cheese!
Carrot Cake French Toast Casserole...that sounds very dangerous and like something I want to eat every day of my life.
There are a few Instant Pot recipes included, and I love that Ree offers an alternative if you don't own one.
These blueberry crostini are perfect if you're having a, as we call it, "snacky dinner," or having people over for cocktails. The crispy, buttery crostini, the sweet blueberries, the creamy and tart cheese, the tangy balsamic glaze, the fresh basil....it all WORKS.
This would make such a lovely and refreshing Thanksgiving appetizer before going all-in on the turkey and dressing.
Ree includes some ideas for tweaking the recipe...when I saw her mention of swapping some of the ricotta for goat cheese, I fell hook, line, and sinker for this recipe.
Start by toasting up some bread on a very well-loved cookie sheet. (Your cookie sheet can be less "loved" than mine.) I used a little less butter than called for...I noted it in the recipe.
Next, combine blueberries with sugar and balsamic vinegar and let them macerate. You can use fresh or frozen blueberries...I used frozen since it's not blueberry season.
Combine the spread ingredients in a food processor. It really all comes together quickly.
Gather everything up for assembly. Spread on the cheese mixture, top with the blueberries (a slotted spoon is excellent here), a drizzle of balsamic glaze, fresh basil, and a little lemon zest. Yes, please.
Blueberry Ricotta-Goat Cheese Crostini
{adapted from
The New Frontier by Ree Drummond}
salted butter, softened
small loaf soft French Bread, cut into sixteen 1/2" slices
2 cups frozen blueberries, rinsed in a colander to thaw
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 cup whole milk ricotta cheese
1/2 cup goat cheese
1 lemon, zested and juiced
kosher salt
freshly ground pepper
fresh basil leaves
balsamic glaze
Heat oven to 400. Butter the sliced bread. (Ree recommends 1/2 tablespoon per slice; I used less.) Place on a rimmed cookie sheet and bake until golden, about 10 minutes. Let cool.
Combine the blueberries, sugar, and balsamic vinegar. Stir and let sit while making the rest.
Place the ricotta, goat cheese, half of the lemon zest, 2 tablespoons lemon juice, and a dash of salt and pepper. Process on low for about 2 minutes, until totally smooth and slightly fluffy.
[Note: the original recipe calls for 1/4 cup heavy cream to be added with the ricotta. Oops! I forget to buy it and didn't use.]
Spread about 1 tablespoon ricotta mixture onto each bread slice. Use a slotted spoon to top with blueberries.
Transfer to a serving dish. Drizzle with balsamic glaze. Top with small basil leaves, and reserved lemon zest. Serve immediately.
