Simple Blueberry Goat Cheese Crostinis with Thyme
Amy Traynor
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.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Cooling Time 20 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine American
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
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.
Keyword blueberry, compote, crostini, goat cheese, hors d'oeuvres