B.C. Blueberries are one of my most favourite things about summer. While there are many things to get excited about as summer approaches, being a B.C. girl transplanted in Calgary, I have to say B.C. fruit tops the list for me. My mom had fruit trees, several varieties of berries including a Saskatoon berry bush, currents and gooseberries, not to mention a full garden making me very fortunate to be surrounded by all kinds of fresh fruit and vegetables.
Orange berry sauce is a sauce always requested by my daughter whenever I make crepes. The blueberry crostini with thyme & fresh ricotta inspiration came from the orange berry sauce as I wanted to make something for out of town family with all the pints of blueberries in the refrigerator. Fresh thyme from the garden was an after thought but it worked out perfectly and is not over powering since I added thyme sprigs at the end of the blueberry sauce cooking process.
Fresh thyme sprinkled on top makes it look pretty and taste fresh.
- 2 cups blueberries
- ¼ cup sugar
- ½ cup fresh ricotta
- 1 tsp zest from one lemon
- 1 tbsp + 1 tsp fresh lemon juice
- 3 sprigs fresh thyme
- ½ cup fresh ricotta
- 1 baguette sliced thin & slices lightly grilled or toasted
- In a medium saucepan, combine blueberries with sugar, lemon zest and fresh lemon juice. Bring to a boil; reduce to a simmer, and cook about 8 minutes. Drop in 2 thyme sprigs and cook an extra 2 minutes. Remove from heat and set aside.
- Gently pull leaves of thyme sprig. Set aside.
- Spread ricotta on to each baguette slice. Remove thyme sprigs from blueberry sauce and top ricotta with a spoonful of sauce finishing with a sprinkle of fresh thyme.
- Serve immediately.
Serve this sauce with crepes, pancakes, waffles, on crostini, ice cream or even baked brie.
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