Blackberry & Ricotta Crostini

• 1 loaf Italian Bread, Cut Into 4 Slices From The Center Of The Loaf, And Then Halved
• Extra Virgin Olive Oil
• Balsamic Vinegar
• 2 pinches Fine Salt
• 4 pinches Fine Ground Pepper
• 16 ounces, weight Ricotta Cheese
• 12 ounces, weight Fresh Blackberries, Cut In Thirds

1. Preheat oven to 325 degrees F.
2. With a pastry brush, coat liberally each of the bread slices with olive oil and then with the balsamic vinegar.
3. Sprinkle all the bread slices with salt and then pepper.
4. Place slices in the oven and let toast for 15-20 minutes (cooking times will vary with ovens), until the crust and center is crisp.
5. Turn off the oven.
6. Top each slice of bread with ricotta cheese and then the blackberries.
7. Make sure the whole of the bread slices are covered in ricotta.
8. Make sure most of the ricotta cheese is covered by blackberries.
9. Place the complete slices back in the oven (which should still be cooling) for 10-15 minutes, making sure the blackberries do not become soft and mushy.
10. They should retain some mild firmness.
11. Remove the slices from the oven.
12. Serve immediately.
13. Enjoy!

italian bread, extra virgin, vinegar, salt, ground pepper, ricotta cheese, blackberries

Taken from tastykitchen.com/recipes/appetizers-and-snacks/blackberry-ricotta-crostini/ (may not work)