Recipes / Blueberry and Goat Cheese Crostini
Blueberry and Goat Cheese Crostini
Cooked and raw blueberries on the same piece of bread — one jammy and acidic, one bursting and fresh — against goat cheese and honey. It takes twenty minutes and looks like considerably more.
Ingredients
- 1 baguette, sliced on the bias into 12 pieces
- 2 tbsp olive oil
- 8 oz soft goat cheese, at room temperature
- 1.5 cups fresh blueberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- Flaky sea salt and cracked black pepper
Instructions
- Heat the oven to 400°F. Brush the bread with olive oil and toast eight to ten minutes until golden and firm enough to hold a topping.
- Warm one cup of the blueberries with the balsamic in a small pan over medium heat, four to five minutes, until some burst and the liquid thickens. Cool.
- Spread the toast generously with goat cheese. Room-temperature cheese spreads without tearing the bread.
- Spoon the warm berry mixture over, then add the remaining fresh berries.
- Drizzle with honey, scatter thyme, finish with flaky salt and cracked pepper.
Notes
Prep 10 minutes · Cook 10 minutes · Makes 12
Assemble within thirty minutes of service — the bread softens quickly under the cheese. For a passed canapé at volume, toast and cook the berries ahead and assemble to order.
Blackberries work equally well. See the full berry range.
