Going to the grocery store this time of year always makes me to happy. Even more happy than normal grocery shopping, which for someone who loves to cook, is saying a lot. All the ugly (but still delicious!) winter squashes and brussels sprouts are replaced with teeming displays of juicy berries. These displays are impossible to resist. This is scientific fact, and you can tell that to my bank account. So, today, I left with no less than FOUR cartons of berries. FOUR!?
I’d like to say “what am I going to do with all of them?”… But truthfully, if I don’t intentionally save them for a specific recipe, I could eat them all by tomorrow night. Even if there was a recipe plan involved, that would only guarantee the safety of about half of them.
I knew I needed to make something out of them asap if I was going to get a postable recipe out of my purchase. And inspired by an stale-ish loaf of french bread in my kitchen, I dreamed up these beauties.
I roasted up some blueberries in the oven, used the same hot oven to toast my crostini, and whipped the goat cheese while all that was happening. The recipe couldn’t be simpler to pull off, but it is sure to wow. It would be a welcome addition to any brunch or appetizer spread, but I would totally eat it as dessert too!
Vanilla Crostini with Whipped Honey Goat Cheese and Roasted Blueberries
Makes 8-10 crostini
6 ounces blueberries
2 1/2 tablespoons sugar
3 tablespoons butter, softened
1/3 tsp pure vanilla extract
5 ounces goat cheese
1.5 tablespoons honey
8-10 thin slices of baguette or french bread
- Preheat oven to 400 degrees
- Mix blueberries and 1 and 1/2 tablespoons of sugar on a baking sheet lined with parchment paper or foil
- Mix softened butter and vanilla in a small bowl
- Spread butter mixture evenly on slices of bread, and arrange on a separate baking sheet
- Sprinkle slices of bread evenly with remaining 1 tablespoon of sugar
- Place blueberries and bread in the preheated oven. Roast berries for 5-6 minutes, until all berries are burst and bubbling. Roast crostini for about 5-7 minutes, until golden and crisp
- Once both are done, remove from oven. Set aside to cool slightly bread and transfer berries into a small bowl to cool as well
- Using the paddle attachment of an electric mixer, whip together the honey and the goat cheese until smooth and spreadable.
- Working one at a time, spread goat cheese onto a slightly cooled vanilla toast and top with portion of roasted blueberries.
- Serve immediately and enjoy!