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