I have been obsessed with summer produce this year. Everything from zucchinis to heirlooms tomatoes to peaches and perfect wild blueberries. I can’t get enough! My plan is to gorge myself with as much summer produce I can in the hopes I can last for 6 months until the next summer harvest.
Today I teamed up with #Foodiechats and Wild Blueberries in celebrating the burst of my favorite antioxidant..Wild blueberries! I wanted to create something creative yet easy. Not that blueberry pie and blueberry muffins aren’t delicious, but I was craving something more savory…something spicy!
One of my favorite condiments for cheese is pepper jelly. We just discovered it last year and always have a jar in the fridge and ready for cheese platters. I absolutely love the sweet and peppery bite it has and it pairs perfectly with something creamy and luxurious, like cheese. I haven’t ventured into the world of making jellies yet but it’s distant cousin, chutney is right up my alley! Throw everything in a pot and boil. Done.
This Wild blueberry chutney couldn’t be easier! In a small pot add in all your ingredients! I was craving something spicy so I added a serrano pepper (sans seeds) and warm flavors like ginger and cardamom. I let the whole thing boil for about 10 minutes to reduce and after it cooled spread it on toasty baguette with creamy ricotta cheese. This bite was savory, mildly sweet and perfectly spicy!
Spicy Wild Blueberry and Ricotta Crostini
Wild Blueberry Chutney
- 1 cup frozen Wild Blueberries
- 1 cup chopped dried apricots
- 1 cinnamon stick
- 1 tsp cardamom
- 1/2 serrano chopped and seeds removed
- 1/2 red onion chopped finely
- 1/4 cup brown sugar
- 2 Tb honey
- 1 inch piece of ginger peeled grated
- 1/2 orange juiced and zest
- 1/2 cup water
- Salt and pepper to taste
- Toasted baguette slices
- Ricota Cheese (Make your own ricotta cheese!
- Combine all ingredients in a pot and bring to boil. Allow to boil for about 10 minutes until it reduces and thickens. It should be thick enough to coat the back of a spoon. Once done, allow to cool for 10-15minutes.
- Spread ricotta on toasted bread and top with a spoonful of blueberry chutney. Garnish with fresh mint and serve.
And for fun….
Wild Blueberry Wild Taste of Summer Contest
Wild Blueberries invite you to feed your wild side this summer with its Wild Taste of Summer Facebook Sweepstakes, which begins on Monday, August 11th. The sweepstakes runs for three weeks and entering is easy – simply Like the Wild Blueberry Facebook page and enter your email address to win some spectacular prizes including NutriBullet blenders, a Cuisinart Ice Cream Maker, a spectacular basket of brand name baking tools and $1000 in cash to throw the ultimate end-of-summer party! Everyone who enters will also receive a free recipe e-book with eight delicious summer recipes from well-known nutrition and food bloggers. To enter the contest visit: http://www.wildblueberries.com/Wild-Taste-of-Summer/
Also, if you’re a Twitter lover like me…come join some fabulous foodie conversation on Monday nights 5pmPST with #Foodiechats. Monday August 11 theme is “Wild Taste of Summer”.