mascarpone cheese (see vegan version in the notes)
blackberries (macerated w/ a pinch of sugar and salt)
a few thyme leaves
drizzle of honey
optional - more salt, to taste
Place blackberries in a small bowl, add a pinch (or two) of sugar and a small pinch of salt. Stir, and let sit at room temp for 20-30 minutes. (you can skip this step, it just makes them a bit juicier).
Assemble crostini with a spread of mascarpone cheese, a few blackberries, top with lemon zest.
gluten free version: use toasted gluten free bread or crackers.
vegan version: make cashew "cream": 1.5 cups soaked raw cashews, drain and rinse, then blend (in a high speed blender) with the juice of 1 small lemon, ½ cup water (more as needed), and a few pinches of salt. Blend until creamy, then chill before serving. (Also - skip the honey on top).
Recipe by Love and Lemons at https://www.loveandlemons.com/blackberry-lemon-zest-crostini/