ricotta bruschetta with blueberry-ginger compote
1 pint Always Fresh blueberries, divided
1 1-inch knob ginger, peeled and finely grated
Juice and zest of one lemon, divided, plus more for garnish
¼ cup turbinado sugar
1 15-ounce container ricotta
1 Tbsp maple syrup
¼ cup heavy cream
1 tsp chopped tarragon, plus more for garnish
6 slices baguette, grilled or toasted
- Using a small saucepan over medium heat, combine 1 cup blueberries, ginger, lemon juice and sugar. Cook, stirring occasionally, until sugar dissolves and berries soften, about 5 minutes. Using the back of a fork, lightly mash berries. Stir in remaining berries, cover and remove from heat.
- Using a medium bowl, whisk together zest, ricotta, maple syrup, cream and tarragon until smooth. Transfer cheese mixture to a quart size resealable bag and snip off a corner.
- Pipe cheese mixture onto grilled baguette slices. Spoon blueberry compote over cheese. Garnish with lemon zest and tarragon sprigs, if desired.