blackberry & lemon zest crostini
Ingredients
- slices of toasted baguette
- mascarpone cheese (see vegan version in the notes)
- blackberries (macerated w/ a pinch of sugar and salt)
- lemon zest
- a few thyme leaves
- drizzle of honey
- optional - more salt, to taste
Instructions
- Place blackberries in a small bowl, add a pinch (or two) of sugar and a small pinch of salt. Stir, and let sit at room temp for 20-30 minutes. (you can skip this step, it just makes them a bit juicier).
- Assemble crostini with a spread of mascarpone cheese, a few blackberries, top with lemon zest.
Notes
gluten free version: use toasted gluten free bread or crackers.
vegan version: make cashew "cream": 1.5 cups soaked raw cashews, drain and rinse, then blend (in a high speed blender) with the juice of 1 small lemon, ½ cup water (more as needed), and a few pinches of salt. Blend until creamy, then chill before serving. (Also - skip the honey on top).
vegan version: make cashew "cream": 1.5 cups soaked raw cashews, drain and rinse, then blend (in a high speed blender) with the juice of 1 small lemon, ½ cup water (more as needed), and a few pinches of salt. Blend until creamy, then chill before serving. (Also - skip the honey on top).
Recipe by Love and Lemons at https://dailycove.info/blackberry-lemon-zest-crostini/%3C/div%3E%3Cdiv
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