Buzzy Bruschetta

YIELD: Makes 12 bruschetta


2 cups fresh blackberries
3 tablespoons honey
3/4 teaspoon black pepper freshly ground, divided
2 cups ricotta store-bought
1 tablespoon lemon zest grated fine on a micro plane
1 tablespoon chives fresh, minced
2 teaspoons rosemary minced
1 teaspoon kosher salt
1 round sourdough bread
To season kosher salt
To season extra virgin olive oil


Preheat oven to 375 degrees Fahrenheit.

While the oven is heating, macerate the blackberries and place them into a heat proof bowl.

Next mix with the honey and about 1/4 teaspoon of ground black pepper, cover in plastic wrap and place the bowl over the top of a 2 quart sauce pot with simmering water.

Allow the bowl to heat over medium heat for about 30 minutes to speed up the maceration process – this can also be done a day in advance. Allow the macerated berries to cool to room temperature before using them.

Combine the ricotta, chives, lemon zest, chives and 1 teaspoon salt, and the remaining 1/2 teaspoon of ground black pepper and set aside.

Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

When the oven is hot and ready, brush the bread with olive oil and light kosher salt, arrange on a baking sheet and bake until lightly browned or approximately 10-12 minutes.

Allow the toast to cool and then spread with the herbed ricotta. Then portion at least a tablespoon or so of the macerated blackberries on top of ricotta and serve.

Recipe courtesy of Chef David Guas – Spokesperson, National Honey Board