Haskap Reduction on Macadamia Ricotta Croustini

Haskap Reduction Ingredients:
1/2 cup sugar
1/4 cup Haskap juice
1/2 cup of balsamic vinegar
1 lemon, juiced
1 /3 cup Water.

1. In a pan, on medium heat. Bring sugar and water to a simmer.

2. Allow to thicken and reduce heat slowly.

3. Add Haskap juice and lemon juice. Stir well.

4. Allow time for reduction to thicken and reduce.

5. Chill for 30 minutes before serving.

Macadamia Ricotta Croustini Ingredients:
1 cup macadamia nuts
2 cups ricotta
2 tbsp olive oil
1 lemon, zest, and juice.
1 baguette, sliced
Fresh mint, finely chopped
2 tbsp olive oil
Salt n pepper

1. Add lemon juice, ricotta and macadamia nuts to your food processor. Blend on high for 45 seconds or until the nuts take on a shredded coconut texture.

2. Chill for 30 minutes and allow ingredients to bind together.

3. While waiting, slice the baguette into the desired size. Place on pan-lined parchment paper.
Drizzle with oil and bake at 375 degrees for 9 minutes.

4. Allow a few minutes to cool down.

5. Top the crostini with the macadamia ricotta blend, then add blueberries, peaches, strawberries, or whatever fruit you prefer. Then, drizzle with Haskap glaze.

Serve cold, and enjoy.