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 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.
Please visit the full post with more details and photos here: https://www.bakeat350.net/2019/10/blueberry-crostini-from-pioneer-womans-new-frontier.html
