Crostini: Garlic Ricotta with Fresh Blackberries and Agave.

Hey Y’all,

Quick post here about an easy recipe you can make for almost any event. You can serve up a few before dinner, make an entire tray for a party, or fill a plate and eat them for dinner! Crostini are my go-to side dish during summer because they are light and often call for fresh vegetables or fruits. In San Diego, summer brings a variety of tomatoes and tons of stone fruit!

Crostini are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. The most famous of which is of course, bruschetta.

In fact, it wasn’t until I lived in Italy did I learn that bruschetta is part of a larger crostini family. I just always assumed we had toasted bread with toppings, and the Italians, the amazing Italians, had BRUSCHETTA!

There is literally no end to the crostini combinations you can make, but, here’s a pretty good list to get you started. CLICK ME.

OKAY, let’s get started.

Crostini: Garlic Ricotta with Fresh Blackberries and Agave

Total: 30 min
Active: 15 min
Yield: 4 servings
Level: Easy

INGREDIENTS

1 fresh baguette – bread of your choosing
Olive oil
Garlic (fresh, crushed, or powder)
Fresh blackberries
Whipped ricotta cheese

Preheat oven to 350 degrees F.

Slice baguette into rounds. Place on oven safe baking dish. Apply decent amount of olive oil to each slice, spreading with basting brush. Do not saturate bread. Use just enough oil to prevent the bread from drying out or hardening in oven.

(Note – if you are using fresh or crushed garlic, apply to bread at this time. You need only use a small amount.)

Bake for 15 minutes at 350 degrees.

Remove from oven. Allow to cool to the point you can touch.

Spread a generous portion of ricotta cheese onto each slice.

(Note – if you using garlic powder, apply a small amount to each slice, on top of the cheese.)

Add fruit. Drizzle with agave.

Serve with chilled white wine.