1 French baguette, sliced diagonally into ½ inch pieces
2 tbsp extra virgin olive oil (for brushing)
1 cup whole milk ricotta cheese
1 medium lemon (zested and juiced)
1 cup fresh blackberries
2 tbsp honey (plus extra for drizzling)
¼ cup shelled pistachios, roughly chopped
2 tbsp fresh mint leaves, torn or thinly sliced
¼ tsp flakey sea salt
METHOD
Toast the Bread: Preheat your oven to 200°C (400°F). Brush both sides of the baguette slices lightly with olive oil and arrange them on a baking sheet. Bake for 6–8 minutes until golden brown and crisp around the edges. Let cool slightly.
Whip the Ricotta: In a small mixing bowl or food processor, combine the whole milk ricotta, lemon zest, 1tablespoon of fresh lemon juice, and a pinch of salt. Whip vigorously with a whisk or fork for 1 minute until smooth and fluffy.
Muddle the Berries: In a separate bowl, combine the fresh blackberries, 2 tablespoons of honey, and 1 teaspoon of lemon juice. Use a fork or potato masher to crush the berries coarsely, leaving roughly half of them in distinct chunks while releasing their juices.
Assemble: Spread a thick, generous layer of the whipped lemon ricotta onto each toasted baguette slice. Top each piece with a spoonful of the muddled blackberries, letting the deep purple juices swirl over the white cheese.
Garnish & Serve: Finish with a sprinkle of chopped pistachios, fresh torn mint, a tiny pinch of flakey sea salt, and an extra drizzle of honey over the top. Serve immediately.
CHEF NOTE'S
Cheese Alternative: If you can't find ricotta, goat cheese (chèvre) or cream cheese thinned with a splash of milk works great.
Make-Ahead Tip: You can whip the ricotta and toast the bread up to 4 hours in advance.
Keep them separate, then assemble right before serving to keep the crostini crisp
