I first shared this recipe in 2019 on Moody Mixologist along with an accompanying bourbon and blueberry cocktail. This simple, tasty hors d’oeurvre is easy to make and doesn’t take a lot of time.
The best part of this food and drink pairing is that you only need to put the work into making one blueberry compote that can then be used both for the cocktail and hors d’oeuvres!
Bourbon & Blueberry Compote Cocktail
Blueberry compote is also great on pancakes, french toast, or over ice cream. Yum!
Easy blueberry compote ingredients
- 2 cups fresh blueberries
- ½ cup water
- ½ cup sugar
- 1 tbsp lemon juice
To make the compote, you’ll simmer fresh blueberries with sugar, water, and a squeeze of lemon juice. Cook the mixture until the berries begin to burst, then remove it from the heat and let it cool.
This delicious fruity compote is great in cocktails or mocktails, too. You can use it to flavor and sweeten lemonade or frozen drinks. Just be sure to fine strain any shaken cocktails to prevent those blueberry pieces from ending up in the finished drink. No need to strain if using it in a blended drink.
Try frozen blueberry lemonade by combining 1.5 oz blueberry compote with 1 oz lemon juice and 1 cup of crushed ice. Blend on high until smooth, then pour into a glass and serve with a straw.
Fresh or frozen blueberries
You can use fresh or frozen blueberries which makes this recipes a year-round treat. I like to garnish these crostinis with thyme or basil during the summer, but rosemary is a great option for cozy fall or winter hors d’oeuvres.
Take your holiday appetizers to the next level by making this compote with equal parts cranberries and blueberries! Make the crostinis as usual, then garnish each with fresh rosemary.
How to make the crostinis
This is my go-to crostini recipe and it’s quick and easy. Cut a long baguette into about 48 quarter inch thick slices and brush them with olive oil.
Sprinkle a little salt and pepper and then bake the bread slices for 15 to 20 minutes. The crostinis are done when they’re golden and toasty.
You might also enjoy my Strawberry Lilac Crostini Appetizers.
More blueberry appetizer recipes from around the web:
Simple Blueberry Goat Cheese Crostinis with Thyme
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.