A Duo of Summer Crostini

Ingredients

SERVES 4 TO 6

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FOR THE BLUEBERRY CROSTINI

1 small baguette, sliced on the bias into 1⁄2-inch (12-mm) slices

Extra-virgin olive oil, for drizzling

1 cup (240 ml) fresh ricotta, the best you can find

1⁄2 cup (75 g) fresh blueberries
2 to 3 sprigs fresh thyme, leaves

removed
Wildflower honey, for drizzling 1 lemon
Flaky sea salt

FOR THE RADISH CROSTINI

1 small baguette, sliced on the bias into 1⁄2-inch (12-mm) slices

Extra-virgin olive oil, for drizzling

4 ounces (115 g) fresh goat cheese

4 radishes, thinly sliced

1⁄2 lemon, juiced

Salt and freshly cracked pepper

4 to 5 sprigs fresh green herbs such as dill, tarragon, or chives, chopped

Microgreens, for garnish (optional)

Flaky sea salt and freshly cracked pepper, for serving

Method

Make the blueberry crostini: Preheat the broiler. Place the baguette slices on a baking sheet and drizzle both sides lightly with oil. Broil until golden, 1 to 2 minutes per side, depending on the strength of your broiler. Once the toast has cooled, top each slice with about 1 tablespoon cheese. Arrange some blueberries on top, then sprinkle with thyme leaves and drizzle with honey. Zest the lemon over the crostini. Finish with a sprinkle of flaky sea salt.

Make the radish crostini: Preheat the broiler. Place the baguette slices on a baking sheet and drizzle both sides lightly with oil. Broil until golden, 1 to 2 minute per side, depending on the strength of your broiler. Once the toast has cooled, spread each slice with 1 to 2 tablespoons cheese. In a small bowl, toss the radishes with the lemon juice and a drizzle of oil. Season with salt and pepper. Divide the mixture among the crostini. Scatter with herbs and microgreens, if using, and finish with a sprinkle of flaky sea salt and a few twists of pepper.