'Roasted Blueberry Ricotta Crostini'
Source: Two Peas and Their Pod
2 cups fresh blueberries
4 tablespoons fresh lemon juice, divided
1 tablespoon honey
1 cup ricotta cheese
Zest of 1 large lemon
1 French baguette, thinly sliced and toasted
Additional honey, for drizzling
1. Heat oven to 400. Place blueberries on a large baking sheet. Pour two tablespoons of fresh lemon juice and drizzle 1 tablespoon honey over blueberries. Gently toss the berries to coat.
2. Roast for 7-10 minutes or until blueberries are soft and almost ready to pop. You want to take them out of the oven before they pop. Set aside and allow to cool to room temperature.
3. In a small bowl, combine ricotta cheese, the remaining 2 tablespoons of lemon juice, and lemon zest. Spread the baguette slices with the ricotta cheese mixture. Spoon roasted blueberries on top of the cheese. Drizzle each baguette slice with honey and serve.