Spicy Wild Blueberry and Ricotta Crostini
An easy and spicy appetizer, spicy wild blueberry and ricotta crostini is savory, sweet with a bit of heat!
Servings: 4 servings
Calories: 202kcal
Ingredients
Wild Blueberry Chutney
- 1 cup frozen Wild Blueberries
- 1 cup chopped dried apricots
- 1 cinnamon stick
- 1 teaspoon cardamom
- ½ serrano chopped and seeds removed
- ½ red onion chopped finely
- ¼ cup brown sugar
- 2 Tb honey
- 1 inch piece of ginger peeled grated
- ½ orange juiced and zest
- ½ cup water
- Salt and pepper to taste
Crostini
- Toasted baguette slices
- Ricota Cheese (Make your own ricotta cheese!
Instructions
- 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.
Notes
Blueberry chutney makes about 1 ½ cups and stores well in mason jars.
Nutrition
Calories: 202kcal | Carbohydrates: 52g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 498mg | Fiber: 5g | Sugar: 45g | Vitamin A: 1238IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg