Blueberry Lemon Crostini
Servings: 16 - 18 slices
Plump and seasonal blueberries served over toasted baguette slices make a cool summer dessert.
In a medium saucepan with Teflon™ nonstick coating, bring berries, lemon juice, and vanilla to a boil; turn to simmer and add honey and cinnamon. Cook until just before berries pop. Remove heat and cool to room temp. Spread butter on both sides of bread. Toast both sides over a grill pan with Teflon™ nonstick coating. Remove from grill; set aside. Mix Ricotta with lemon zest; spread onto toasted bread. Sprinkle with cracker crumbs; add blueberry compote and mint.