Yield: 12-15 Crostini (plan for 2-3 per person)
1/2 pkg ( 6 oz) fresh blackberries, rinsed and dried on paper towels
12-15 slices of baguette (prepare as many blackberries as slices of bread)
1 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil
1/3 cup Flying Olive Blackberry Ginger Balsamic Vinegar
2 Tbsp honey
Pinch of dried thyme (lemon thyme preferred)
Zest of one lemon, preferably organic (this yields about 1 - 1 1/2 Tbsp of zest
Cream cheese either whipped or mashed with a fork to make it creamy
Preheat the oven to 350 F.
Wash the blackberries and place on a paper towel to dry.
Cut the baguette into slices, as many as desired, up to about 15. Place them on a cookie sheet. With a pastry brush, brush a little Flying Olive Eureka Lemon Extra Virgin Olive Oil on both sides of the baguette. When the oven is ready, place the cookie sheet in the oven and toast the bread for about 10-15 minutes. You want the bread to be crisp but not too hard.
Meanwhile, place the Flying Olive Blackberry Ginger Balsamic Vinegar in a small sauce pan with the honey and thyme. Bring to a boil and then turn down to a simmer for about 10-15 minutes. Stir occasionally so that it doesn't burn. When the syrup reduces to about 1/2 it is ready. (It should coat the back of a spoon). Take off the heat.
Whip or mash the cream cheese on a plate until it is easy to spread. While you are preparing the syrup and cream cheese, the baguette slices might cool off. If so, put them back in for a minute to warm them just before you put the crostini together.
To make the crostini: Place one warm baguette slice on a plate. Add a smear of cream cheese, and then add a blackberry. Drizzle about 1-1 1/2 tsp of the blackberry ginger syrup over each crostini. Add the lemon zest to garnish. Enjoy!
Submitted by Barb L.