Triple Berry Moogarita Crostini with Whipped Ricotta, Charred Corn and Lime-Mint Drizzle

Triple Berry Moogarita Crostini with Whipped Ricotta, Charred Corn and Lime-Mint Drizzle

A bright, no-fuss appetizer that layers creamy whipped ricotta, smoky charred corn, and a spoonful of Triple Berry Moogarita Jam for a lively sweet-tart-spicy finish. Great for a summer gathering or a colorful starter—easy to assemble, elegant to serve.

Ingredients

• 1 baguette, sliced on the diagonal into 16 slices (about 1/2 inch thick)
• 2 tablespoons olive oil plus more for brushing
• 1 cup ricotta cheese, drained if watery
• 2 tablespoons mascarpone or cream cheese (optional, for extra silkiness)
• Zest of 1 lime and 1 teaspoon fresh lime juice
• 1/2 teaspoon flaky sea salt, plus extra to finish
• 1 cup fresh or thawed frozen corn kernels
• 1 small shallot, finely minced
• 2 tablespoons finely chopped fresh mint
• 1 tablespoon finely chopped fresh cilantro (optional)
• 3 tablespoons Triple Berry Moogarita Jam (product link)
• 1 small jalapeño, thinly sliced for garnish (optional)
• 1 tablespoon honey or agave
• Ground black pepper to taste

Instructions

1. Preheat the broiler and arrange an oven rack about 6 inches from the heat source. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Broil 1 to 2 minutes per side until golden and crisp. Set aside to cool slightly.
2. While the bread toasts, heat a medium skillet over high heat until very hot. Add 1 tablespoon olive oil and then the corn kernels. Let the corn sit undisturbed for 2 minutes so it can char, then stir and cook another 2 to 3 minutes until kernels have some blackened spots. Remove from heat and let cool slightly.
3. In a bowl combine ricotta, mascarpone (if using), lime zest, lime juice, 1/2 teaspoon flaky sea salt and a few grinds of black pepper. Whip with a fork or small whisk until smooth and slightly airy. Taste and adjust salt or lime as desired.
4. Make the lime-mint drizzle: in a small bowl mix the chopped mint, cilantro (if using), minced shallot, honey, and 1 teaspoon lime juice. Add 1 to 2 tablespoons water to loosen into a pourable dressing. Stir and season with a pinch of salt and pepper.
5. To assemble each crostini: spread about 1 to 1 1/2 tablespoons of whipped ricotta on a toasted baguette slice. Top with about 1 tablespoon of charred corn.
6. Add a small dollop (about 1/2 teaspoon to 1 teaspoon) of Triple Berry Moogarita Jam on top of the corn. The jam brings bright berry, lime, tequila notes and a touch of heat from the peppers that complements the char and creaminess.
7. Drizzle lightly with the lime-mint dressing. Garnish with a thin slice of jalapeño if you want extra heat and a little more fresh mint. Finish with a tiny pinch of flaky sea salt and one turn of black pepper.
8. Arrange crostini on a platter and serve immediately so the toast remains crisp. Leftover components store separately: whipped ricotta 3 days refrigerated, charred corn 2 days, jam at room temperature or per jar instructions.

Notes

• For a gluten-free option use toasted gluten-free baguette slices or thick cucumber rounds as the base.
• If you prefer more jam flavor, add an extra dot of Triple Berry Moogarita Jam to alternate crostini for contrast between sweet and savory bites.
• The charred corn can be substituted with quick-charred grilled peaches for a fruit-forward variation.