Simple Blueberry Goat Cheese Crostinis with Thyme
This simple recipe combines blueberries, goat cheese, and thyme on toasty baguette slices. Minimal prep is required to make crostinis and a quick blueberry compote.
Ingredients
For the blueberry compote:
- 2 cups fresh or frozen blueberries
- ½ cup water
- ½ cup sugar
- 1 tbsp lemon juice
For the crostinis:
- 1 baguette
- ¼ cup olive oil
- salt and pepper, to taste
For assembling the appetizers:
- 4 oz goat cheese, room temperature
- fresh thyme, for garnish
Instructions
- Preheat to 350°. Cut baguette in half. Cut 48 ¼ inch thick slices. Note: This recipe can be easily halved by using only one half of the baguette!
- Place slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
- Bake until golden, about 15-20 minutes, rotating the pan halfway through.
- Meanwhile, prepare the blueberry compote by combining ½ cup of water, ½ cup of sugar, and 1 tbsp of lemon juice with 2 cups of fresh blueberries in a small saucepan.
- Heat over medium heat, stirring frequently until the sugar has completely dissolved. When the compote is a deep red color and the berries begin to burst, remove from heat and allow to cool to room temperature.
- Once the crostinis and the compote have cooled, top each crostini with about 1 tsp of softened goat cheese (it will be much easier to spread), a dollop of blueberry compote, and a small sprig of fresh thyme. Serve immediately. Leftover compote can be kept covered in the fridge for up to 2 weeks.
Notes
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