YIELD: Makes 12 bruschetta


2 cups – fresh blackberries

3 T – honey

3/4 tsp. – black pepper, freshly ground, divided

2 cups – ricotta, store-bought

1 T – lemon zest, grated fine on a micro plane

1 T – chives, fresh, minced

2 tsp. – rosemary, minced

1 tsp. – kosher salt

1 round – sourdough bread

kosher salt, to season

extra virgin olive oil, to season


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

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