Husband and wife duo Jeanine and Jack are the creators of the two-time Saveur Award winning blog, Love & Lemons opens in a new tab. Cheerful, bright, and full of zest, Jeanine takes an elevated but accessible and fun approach to her recipes. Think tart cherry and mint sorbet and carrot quinoa oatmeal breakfast cookies. Their best-selling book, "The Love & Lemons Cookbook" was released in the spring of 2016. Whole Foods Market is partnering with Love & Lemons this summer to highlight new takes on seasonal staples and more.
Now that it’s summer, I’ve been making more and more things with less and less ingredients. Lately, I’ve been in love with this juicy little blackberry bite — it’s simple, sweet and bright, with an unexpected savory note from the thyme leaves.
These would be beautiful (not to mention ridiculously easy to assemble) for any last minute cocktail party. The only thing missing here: A patio and a few glasses of Prosecco. It’s 5 o’clock somewhere right?
Blackberry & Lemon Zest Crostini
INGREDIENTS
Slices of toasted baguette
Mascarpone cheese (see vegan version in the notes)
Blackberries (macerated with a pinch of sugar and salt)
Lemon zest
A few thyme leaves
Drizzle of honey
Optional — more salt, to taste
INSTRUCTIONS
Place blackberries in a small bowl, add a pinch (or two) of sugar and a small pinch of salt. Stir, and let sit at room temperature for 20-30 minutes. (You can skip this step, it just makes them a bit juicier.) Assemble crostini with a spread of mascarpone cheese, a few blackberries, top with lemon zest.
NOTES
Gluten-free version: Use toasted gluten free bread or crackers.
Vegan version: Make cashew "cream". Soak 1.5 cups raw cashews, drain and rinse. Blend in a high-speed blender with the juice of 1 small lemon, ½ cup water (more as needed) and a few pinches of salt. Blend until creamy, then chill before serving. (Also skip the honey on top).
