This Blueberry & Goat Cheese Crostini is a gorgeous appetizer and the flavors are unique and delicious.
The goat cheese is creamy and tangy, the blueberries are tart, sweet, and juicy, and the thyme adds a subtle earthy, lemony flavor. A light drizzle of honey adds the perfect amount of sweetness and balances the dish.
You’ll want a narrow loaf of bread for this so the slices aren’t too big. A baguette is perfect, or a smaller/thinner ciabatta, which is what we used.
You can serve these on a platter already made up, or serve everything separately and let your guests make their own.
This recipe will make 8 to 10 pieces, depending on the size of your bread and how much topping you use.
Thyme is an absolutely gorgeous herb. If serving this at a party, you can arrange extra sprigs all around the platter for a beautiful garnish.
TIP: To easily remove the tiny leaves from the sprigs of thyme, hold the top end with one hand, and use your other hand to gently run your fingers down the in the opposite direction. The little leaves will easily pull right off.
Blueberry and Goat Cheese Crostini with Thyme and Honey Recipe
Ingredients
- 1 baguette or similar 8 inch loaf of bread
- 2 tablespoons olive oil
- 1.5 cups fresh blueberries
- 1/4 cup water
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey plus extra for drizzling
- pinch salt
- pinch pepper
- 5 ounces goat cheese softened
- 2 sprigs fresh thyme plus extra for garnish
Instructions
- Preheat the oven to broil.
- Line a large baking sheet with parchment paper and set aside.
- Slice the baguette into 1/2-inch slices, brush the tops with a little olive and place them on the prepared baking sheet.
- Place the pan directly under the broiler and cook for about 60 seconds or until very lightly browned. Watch them closely so they don't burn. Remove from the oven and set aside to cool.
- Add the blueberries, water, apple cider vinegar, one tablespoon of honey, and a pinch of salt and pepper to a small pan.
- Bring to a boil and let cook for about 4 minutes or until the blueberries begin to pop open and the liquid has slightly reduced. Transfer to a bowl to cool.
- To assemble the crostini, spread a thin layer of goat cheese each piece of toasted bread.
- Using a slotted spoon, top each piece with about a tablespoon of blueberries.
- Lightly drizzle each piece with honey.
- Remove the tiny leaves from the sprigs of thyme and sprinkle over the top.
- Serve immediately.
Nutrition
Written by Susan Carraretto, co-founder of 5 Minutes for Mom
Talk with me: @5minutesformom and Facebook.com/5minutesformom
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I had to stop by to let you know that I made these yesterday for my family to have with dinner, and while my husband and I really enjoyed them, my 12 year old son went wild for them. He ate almost everyone I made! Thank you so much for the recipe and sharing last week at SYS. Wishing you a wonderful weekend!!!
XO Barbara
Yummy! Adding this to my Pinterest queue. Can I eat just this for lunch this weekend? Yes, yes I can!
This little snack is rustic and gourmet at the same time and I love it! I would love for you to share this at Celebrate Your Story here is the link for this week’s party:
http://www.thesweetsensations.com/mardi-gras-lite-tablescape/ I hope you are able to join us!
These look so good! This makes me impatient for the start of blueberry season in SoCal. We have a farm nearby and we go every season. Will have to remember to give this recipe a try. Thanks for sharing on Merry Monday.
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I’ve, honestly, never tried goat cheese. Where do you even find goat cheese – deli section? I’m going to have to try this recipe!