Roasted Blueberry Crostini with Za’atar Honey & Walnuts
Pairing sweet and savory flavors is one of my favorite cooking techniques and this seasonal crostini packs a lot of punch! I love za’atar–the Middle Eastern spice blend that is composed of thyme, sumac, and sesame seeds–and think it pairs really well with the sweet roasted blueberries and honey-cashew “ricotta” that I used to spread on the toasted bread. Feel free to use traditional ricotta cheese with a touch of honey if you don’t feel like making the honey-cashew spread. Either will work in this recipe. I do however, love the subtle sweetness of the cashews and think they pair really well with the rest of the ingredients. Either way, this is the kind of quick meal I’m digging these days as the chores at the farm continue to increase and time in the kitchen is sparse. Serve this crostini with a simple salad for a farm fresh lunch or dinner.
Cheers from Tumbleweed Farm!
Roasted Blueberry Crostini with Za'atar Honey & Walnuts
Prep Time: 10 min Cook Time: 15 min Serves: 4
- 2 teaspoons olive oil
- 1 tablespoon honey + addtional for serving
- 1 heaping pint of blueberries
- 1 tablespoon za’atar + additional for serving
- 1/4 cup roughly chopped walnuts
- pinch of sea salt
- 4-6 slices of good quality bread, toasted
- 1 cup raw cashes, soaked in warm water for 30 minutes, then drained
- 3 tablespoons filtered water + additional to thin if necessary
- 1 teaspoon honey
- 1/4 teaspoon vanilla extract
- pinch of sea salt
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Preheat the oven to 400F. Toss the blueberries with the oil, honey and za’atar. Place on a baking sheet and roast until the blueberries begin to pop, about 8 minutes. Toss halfway through cooking.
- While the blueberries roast prepare the honey-cashew spread. Place all the ingredients into a food processor and process until smooth and the texture resembles a full fat ricotta cheese- stopping to scrape down the sides as necessary. Taste test and adjust flavors as necessary.
- To serve spread each slice of toasted bread with the cashew spread and top with roasted blueberries. Sprinkle with walnuts, additional za’atar, a pinch of sea salt, and a drizzle of more honey. Serve warm or at room temperature.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Keep extra cashew sauce in the fridge for 5 days.