Roasted Blueberry Crostini with Za’atar Honey and Walnuts
By Dishing Up the Dirt
Pairing sweet and savory flavors, this seasonal crostini packs a lot of punch!
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon honey + additional for serving
- 1 heaping pint of blueberries
- 1 tablespoon za’atar + additional for serving (Combine olive oil and za’atar and use this infusion)
- 1/4 cup roughly chopped walnuts
- pinch of sea salt
- 4-6 slices of good quality bread, toasted
Honey-Cashew Ricotta
- 1 cup raw cashews, soaked in warm water for 30 minutes, then drained
- 3 tablespoons filtered water + additional to thin if necessary
- 1 teaspoon honey
- 1/4 teaspoon vanilla extract
- pinch of sea salt
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
Overview
Prep Time
10 minutes
Cook Time
15 minutes
Serves
4
Instructions
Step 1
Preheat the oven to 400F. Toss the blueberries with the oil, honey and za’atar. Place on a baking sheet and roast until the blueberries begin to pop, about 8 minutes. Toss halfway through cooking.
Step 2
While the blueberries roast prepare the honey-cashew spread. Place all the ingredients into a food processor and process until smooth and the texture resembles a full fat ricotta cheese- stopping to scrape down the sides as necessary. Taste test and adjust flavors as necessary.
Step 3
To serve spread each slice of toasted bread with the cashew spread and top with roasted blueberries. Sprinkle with walnuts, additional za’atar, a pinch of sea salt, and a drizzle of more honey. Serve warm or at room temperature.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Keep extra cashew sauce in the fridge for 5 days.
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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