Blackberry thyme crostini with Blue Cheese

Name: Blackberry thyme crostini with Blue Cheese
Yield: 8 servings
Cuisine: Nordic
Ingredients: 2 2 pint half fresh blackberries (or 10 ounces frozen); 1 tbsp fresh lemon juice; ¼ cups natural cane sugar; 1 - 2 sprigs fresh thyme; 2 tsp balsamic vinegar; 1 Castello® Extra creamy danish blue; ½ cups fresh whole milk ricotta cheese; 1 baguette, sliced on the diagonal into 1/4-inch slices; 1 tbsp extra virgin olive oil; honey for drizzling; flaky sea salt; fresh thyme leaves for garnish

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Ingredients

Blackberry thyme compote:

2 2 pint half fresh blackberries (or 10 ounces frozen)

1 tbsp fresh lemon juice

¼ cups natural cane sugar

1 - 2 sprigs fresh thyme

2 tsp balsamic vinegar

Crostini

1 Castello® Extra creamy danish blue

½ cups fresh whole milk ricotta cheese

1 baguette, sliced on the diagonal into 1/4-inch slices

1 tbsp extra virgin olive oil

honey for drizzling

flaky sea salt

fresh thyme leaves for garnish

Preparation

In a wide saucepan, combine the blackberries, lemon juice, sugar and thyme. Cook over low heat until the sugar melts, then bring to a boil over high heat. Boil for 10 to 15 minutes, stirring frequently, until blackberries become thick and syrupy.

Stir in the vinegar and simmer for an additional minute. Transfer to a storage jar and set aside to cool to room temperature. Refrigerate for at least 2 hours. Compote will continue to set and thicken as it cools.

Preheat oven to 375°F. Slice baguette on the diagonal into 1/4-inch slices. Lightly brush both sides with olive oil and arrange on a baking sheet. Bake until lightly toasted and golden, about 10 to12 minutes.

Roughly chop the blue cheese into large chunks. In the bowl of a stand mixer with the whisk attachment, combine the blue cheese and ricotta. Whisk together the cheeses until light and creamy, starting on low speed and gradually increasing to medium-high, about 2 minutes.

To assemble, spread about a tablespoon of the whipped blue cheese and ricotta on a slice of toasted baguette. Spoon a couple teaspoons of blackberry thyme compote on top. Drizzle with honey, sprinkle with flaky sea salt, and garnish with a few fresh thyme leaves. Serve immediately.