Blackberry and Ricotta Crostini

by Meg Thompson October 10, 2016

Blackberry and Ricotta Crostini

By: Meg Thompson

The slight tartness of the blackberries against the sweet ricotta and fresh mint is sure to be a crowd-pleaser!

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Servings

Prep time

Cook time

Recipe

Ingredients

½ cup blackberries
1 tbsp orange juice
8 slices good-quality bread
1½ cups ricotta
1 tbsp honey
Handful fresh mint

Method

Place blackberries and orange juice into small saucepan and cook over low heat for 5 mins, until berries have softened but still maintain most of their form.
Pop bread into oven or under grill to lightly toast, then allow to cool completely.
Spread bread with generous layer of ricotta and spoon over some blackberries.
Finish with drizzle of honey and sprinkling of mint.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: healthy diet, snack, vegetarian

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.