Blackberries are only ripe for a short period of time each summer. Before the deer, birds, and black bears get to them all, I like to make and serve as many recipes as possible with them.

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When blackberries are ripe, this simple appetizer is always a crowd pleaser. Images by author

One of our favorite appetizers this time of year is this simple crostini recipe. Start by picking out a few really pretty berries to serve as a garnish on the finished crostini. Set those aside.

In a small saucepan, heat the remaining berries with the sugar, lemon juice, and water.

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Add the berries, sugar, lemon juice, and water to a saucepan over medium heat.

Bring the mixture to a boil, then reduce the heat and simmer until the mixture thickens like jelly. Remove from the heat and allow the mixture to cool. It will continue to thicken as it does.

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Simmer the berries with sugar and water until they cook down and thicken.

While the berries cool, slice the fresh baguette into rounds.

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Slice the bread into rounds.

Spread the bread over a baking sheet. Brush or drizzle the tops with olive oil and place into a pre-heated 375-degree oven.

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Brush or drizzle with olive oil and bake until lightly toasted.

Bake for five to seven minutes or until the top of the crostini is lightly toasted.

Remove the bread from the oven and top each slice with the blackberry mixture.

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Top the toasted bread with the blackberry sauce.

Place a slice of brie over the blackberry mixture. Top with julienned basil and chopped pecans.

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Top the blackberries with sliced brie cheese, chopped pecans for crunch, and some fresh basil.

Place back into the oven for another five to seven minutes or until the brie has melted and the nuts are lightly toasted.

Drizzle each slice with hot honey and top with a few of the reserved berries. Serve warm

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