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Buzzy Bruschetta

Buzzy Bruschetta

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 ... [read full recipe below]

Yield: Makes 12 bruschetta

Ingredients

  • 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

Directions

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