Summer Berry Crostini
Created by Chef Karen Symington-MuendellCourse: Desserts
Season(s): Summer
Ingredients
- 1 cup strawberries, hulled and diced
- 1/2 cup blueberries
- 1/2 cup raspberries, halved
- 1/4 cup water
- 1 tablespoon honey
- 5 cardamom pods, cracked
- 1 teaspoon sugar, or to taste
- a squeeze of lemon and a pinch of salt
Instructions
Ingredients for Ricotta:
1 c ricotta cheese (whole or part skim will work)
1 T pink peppercorns (optional)
Ingredients for crostini:
French baguette
butter
balsamic vinegar
Ingredients for topping:
3 T chopped salted cashews
In a small saucepan, simmer all compote ingredients for 10 minutes. Cool 10 minutes. Remove cardamom pods.
Meanwhile, if using, stir pink peppercorns into ricotta and refrigerate. Slice baguette into 1 inch pieces.
Melt some butter in a skillet and cook bread until lightly browned on both sides. Remove to a plate lined with paper towels and drizzle generously with balsamic vinegar.
Move to a serving plate, spread a teaspoon of ricotta on bread, top with warm compote and sprinkle with cashews to finish. Serve immediately.
Makes approximately 20 pieces
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