Crostini with Blackberry Compote, Stracciatella, and Pistachio
INGREDIENTS
6 oz blackberries
1 tablespoon lemon juice
zest of a lemon
1 teaspoon maple syrup
stracciatella cheese
roasted pistachios, chopped
olive oil
flakey sea salt
sourdough bread
METHOD
In a small pot, combine blackberries, lemon juice, lemon zest, and maple syrup. Place the lid on the pot and bring to a simmer. Use a fork to mash the blackberries. Cook for about 10 minutes and then remove from heat. Place in a bowl and cool. Once completely cooled, refrigerate for a few hours.
Preheat oven to 450 degrees. Place bread on a parchment-lined baking sheet and brush both sides with olive oil. Bake for about 10 minutes or until bread is golden brown.
Layer bread first with blackberry compote followed by stracciatella, pistachios, olive oil, and flakey salt. Enjoy!
