Savory Wild Blueberry-Sage Crostini

SHARE > Yum | Print IconPRINT

Recipe by Hannah Kaminsky, makes 8-10 servings.

Savory Wild Blueberry-Sage Crostini Picture


Wild Blueberry-Sage Jam
2 Tablespoons Olive Oil
1 Small Red Onion, Finely Diced
2 Tablespoons Minced Fresh Sage
3 Cups (About 15 Ounces) Frozen Wild Blueberries
2 Tablespoons Balsamic Vinegar
1/2 Cup Apple Cider or Unfiltered 100% Apple Juice
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Pinch Ground Nutmeg, Optional
2 Teaspoons Arrowroot
1 Tablespoon Water
Pistachio Ricotta
1 Cup Shelled Pistachios, Soaked for 2 Hours
1 Clove Garlic, Optional
1 6-Ounce Container Greek-Style Plain Vegan Yogurt
1 Tablespoon Lemon Juice
2 Tablespoons Nutritional Yeast
1 Tablespoon Chopped Parsley
1/2 Teaspoon Salt


To Assemble:
1 Multigrain Baguette, Cut into 1/2-Inch Slices, Toasted
1/4 Cup Shelled Pistachios, Toasted
Small Fresh Sage Leaves
Begin by preparing the savory jam, since it will need some time to cool. Set a medium saucepan, over moderate heat and sauté the diced onion in olive oil until softened and aromatic; about 8 -10 minutes. Add the sage, frozen Wild Blueberries, vinegar, salt, pepper, and nutmeg if desired. Mix to combine and cook, stirring periodically, until the Wild Blueberries have mostly burst and their juices have reduced. This should take about 15 – 20 minutes. Use the side of your spoon or spatula to lightly mash the berries to break them down further. Makes 8-10 Servings.
Mix together the arrowroot and water separately to create a slurry before adding it to the pan. Stir thoroughly and cook for just a minute or two longer until the mixture has visibly thickened. Let to room temperature before either storing in a glass container or serving.
For the pistachio ricotta, rinse and drain the soaked pistachios before placing them in the bowl of your food processor, along with the optional garlic, vegan yogurt, lemon juice, nutritional yeast, parsley, and salt. Pulse to begin breaking down the nuts, pausing to scrape down the sides of the bowl with your spatula to ensure that everything is getting incorporated. Continue pulsing until the mixture is fairly smooth, but not completely. You want to have a bit of texture left to it, like the small curds in ricotta.
To assemble, smear a thick layer of the pistachio ricotta on top of a piece of toasted baguette, and spoon a dollop of the wild blueberry-sage jam over that. Sprinkle lightly with pistachios and just a few leaves of sage each. Repeat with the remaining ingredients and serve immediately.

Wild Blue is Good for You!