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Buzzy Bruschetta
| INGREDIENTS | |
|---|---|
Fresh blackberries |
2 cups |
| Borneo acacia raw active honey | 3 T |
black pepper, freshly ground, divided |
1/4 cup |
| Each of Kosher salt and freshly ground pepper | 1/2 tablespoon |
| Boursin cheese,softened to room temp, any flavor | 1 pkg. |
| Mayonnaise | 1/4 cup |
| Parmesan,grated | 3 tablespoon |
| Freshly ground pepper | 1 tablespoon |
| Fresh tarragon,chopped | 1 T |
| Whole walnuts,toasted | 18 g |
| Firm fresh pear,halved, cored & cut into slivers | 1 |
| Radicchio,shredded | 1/2 cup |
| Sprouts for garnish,if desired |
Directions
- 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.
- 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.
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