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Blueberry Compote with Chevre

Blueberry Goat Cheese Crostini

Rebecca Coleman
A lovely party appetizer.
Prep Time 20 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup finely chopped onions
  • 1 cup frozen blueberries
  • 1 tbsp fresh chopped rosemary
  • 2 tbsp balsamic vinegear
  • 2 tbsp brown sugar
  • 1/2 tsp grainy mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 baguette
  • chevre
  • additional rosemary for garnish

Instructions
 

  • In a small pot over medium heat, place about 1/2-1 tsp oil. Add the onions and sauté for about 5-10 minutes, until translucent, stirring occasionally.
  • Add the blueberries, stir well, and allow to cook down for about another 5 minutes or so. Add the balsamic vinegar, rosemary and the sugar, and stir.
  • Add the spices and continue to simmer for another 5-10 minutes until the mixture thickens. Set aside.
  • Slice the baguette and drizzle each slice with a little olive oil. Toast either in the oven/toaster oven or in a dry frying pan over medium heat. Place the toasts on the plate, and schmear each one with a dollop of chevre. Dollop a teaspoon of the blueberry compote on top and garnish with a little sprig of rosemary to serve.
Keyword vegetarian