Pickled Blueberry Ricotta Crostini
Ingredients
Pickled Blueberries
1 Cinnamon stick
1/2 Tsp whole cloved
1/2 Tsp whole allspice berries
3 fl oz. Red wine vinegar
2 Cups blueberries
1/4 Cup white sugar
1/4 Cup packed brown sugar
Ricotta Crostinis
1 Baguette
1 Pint ricotta
Lemon zest to taste
Olive oil
Preparation
Pickled Blueberries
Cut Put cinnamon stick, cloves and allspice on a 8 inch square of cheesecloth; gather edges together and tie with kitchen twine to make a sachet.
Bring vinegar and sachet to a simmer in a large saucepan over medium heat, for about 5 minutes.
Stir in blueberries and cook, occasionally shaking the pan instead of stirring-- to avoid breaking the berries. Cook until heated through, about 5 minutes.
Remove from heat, cover, and let stand for 6-8 hours.
Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to a heatproof storage container.
Return liquid to a saucepan and add sugars. Bring to a boil over high heat, stirring until thickened-- about 4 minutes. Pour over berries.
In Pickled berries can last about 2 weeks in the fridge
Ricotta Crostini
Preheat oven to 400. Line a baking sheet with parchment paper.
Slice baguette into small pieces. Brush with olive oil on both sides and place on the baking sheet.
Cook in the oven for 8-12 minutes, until the edges start to brown.
Mix ricotta with some lemon zest to taste. Spread ricotta mixture onto crispy crostini slices, and top with pickled blueberries to serve.
