A Bounty of Blueberries

BY SUZANNE LEDBETTER

Each year, we look forward to buckets of fresh blueberries at farmers markets across the county. After all, what isn’t to love?

The small but mighty berries are rich in nutrients but low on the glycemic index, making them the perfect fruit for those watching their sugar intake. Sweet, juicy, and delectable, blueberries are essential to summer baking. Use them in blueberry muffins, your morning oatmeal, or even in your smoothies for an antioxidant boost. Another bonus, blueberries also have all the essential flavor profiles for savory dishes like summer salsa, a blueberry red wine reduction over pork tenderloin, and canapes. Check out our three recipes that will satisfy both your sweet and savory cravings all season long.

Blueberry Crostini

INGREDIENTS

1 baguette (French or sourdough), sliced to ¼-inch thick pieces

2 tbsp. olive oil

4 oz. ricotta cheese or crème fraiche

4 oz. goat cheese

Zest of one lemon, plus juice of one half

2 garlic cloves, grated

1 tbsp. honey

1 tbsp. fresh basil.

Directions

Preheat oven to 350 degrees. Meanwhile, slice baguette and prepare a baking sheet. Brush slices with olive oil, sprinkle with sea salt, and place in oven for ten minutes, or until golden brown. While bread is baking, mix ricotta cheese, goat cheese, lemon juice, honey, and grated garlic in a medium-sized bowl until smooth. Remove baguette from the oven and spread with cheese mixture. Serve warm.