Crostini de arándanos y ricotta

Ingredientes

• 1 baguette or crusty loaf, sliced 1/2-inch thick
• 1 1/4 cups whole-milk ricotta, well-stirred
• 1 1/4 cups fresh blueberries (or thawed, well-drained frozen)
• 2–3 tablespoons honey, plus more to taste
• Zest of 1 lemon, plus 1–2 teaspoons lemon juice
• 2 tablespoons extra-virgin olive oil
• Pinch of flaky sea salt
• Optional toppings: fresh mint leaves, chopped pistachios, black pepper, or a drizzle of balsamic glaze

Preparación

1. 1

   Toast the bread: Brush slices with olive oil and bake at 400°F (200°C) for 6–8 minutes, until golden at the edges. Let cool slightly.

2. 2

   Sweeten the ricotta: In a bowl, mix ricotta with 1 tablespoon honey, lemon zest, and a small pinch of salt. Taste and adjust honey as needed.

3. 3

   Dress the blueberries: Toss blueberries with 1–2 teaspoons lemon juice and 1 teaspoon honey to gloss them and brighten the flavor.

4. 4

   Assemble: Spread a generous layer of ricotta on each toast. Spoon blueberries over the top. Don’t overload—leave a border so toppings don’t slide off.

5. 5

   Finish: Drizzle with a little more honey, add mint or pistachios if using, and sprinkle a touch of flaky salt. A crack of black pepper adds a nice surprise.

6. 6

   Serve: Enjoy right away while the toast is crisp and the ricotta is cool.