Floating Olive Branch
Crostini Dolce with Marinated Berries



1 baguette, sliced 

4 tablespoons Meyer Lemon Infused Olive Oil 

1 1/2 cups whole milk ricotta 

Pinch of ground cinnamon 

1/2 cup fresh blueberries 

1 cup fresh strawberries, sliced 

1/2 cup fresh raspberries 

1/2 cup canned cranberry sauce 

2 tablespoons Raspberry Infused Balsamic Vinegar 

2 tablespoons honey 

4 tablespoons grated white chocolate 



Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Place the baguette slices on the prepared baking sheet and brush with olive oil. Place in the oven and bake for 10-12 minutes or until lightly golden and crisp. Set the crostini aside to cool slightly before spreading each with ricotta, sprinkle lightly with ground cinnamon, and set aside. Place blueberries, strawberries, raspberries, cranberry sauce, balsamic, and honey in a medium bowl and stir to combine. Spoon the mixture onto the crostini and sprinkle with grated white chocolate before serving.