Ricotta Crostini with Blueberries, Walnuts, Thyme, and Honey
Ricotta crostini with blueberries, walnuts, thyme, and honey is an unexpected and delightful appetizer perfect for serving with wine and cheese!
Preheat oven to 375. Slice French bread on the diagonal, about half an inch thick.
Brush one side of bread with olive oil and sprinkle with kosher salt. Arrange on a baking sheet.
Bake for 7-10 minutes or until lightly golden. Don't overbake — you're making crostini, not crackers.
Spread each slice with ricotta cheese. Sprinkle with black pepper and fresh thyme. Press in some walnuts and blueberries.
Drizzle with honey. Add additional salt, to taste.
You can leave out the blueberries if they aren't in season, or substitute figs or blackberries.
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