YIELD: Makes 12 bruschetta
freshly ground, divided
grated fine on a micro plane
extra virgin olive oil,
Preheat oven to 375°F.
While the oven is heating, macerate the blackberries and place them into a heatproof bowl.
Next mix with the honey and about 1/4 tsp. 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 tsp. salt, and the remaining 1/2 tsp. 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