Pickled Blueberry Goat Cheese Crostini (Print Version)
Toasted crostini, creamy goat cheese, and pickled blueberries create a sweet, tangy, and savory appetizer.
# Ingredients:
→ Pickled Blueberries
01 -
75 g fresh blueberries
02 -
60 ml apple cider vinegar
03 -
25 g sugar
04 -
1/4 tsp salt
05 -
2 strips lemon zest
06 -
2 sprigs fresh thyme
→ Whipped Goat Cheese
07 -
140 g fresh goat cheese, softened
08 -
30 ml heavy cream
09 -
1 tsp honey
10 -
1/4 tsp freshly ground black pepper
→ Crostini
11 -
1 small baguette, sliced into 12 thin rounds
12 -
30 ml olive oil
13 -
1 garlic clove, peeled
→ Garnish
14 -
Fresh thyme leaves
15 -
Flaky sea salt (optional)
# Steps:
01 -
Preheat oven to 200°C. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and bake for 7–8 minutes, flipping halfway, until golden and crisp. Remove from oven and gently rub one side of each toast with the garlic clove. Let cool.
02 -
Combine apple cider vinegar, sugar, salt, lemon zest, and thyme sprigs in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat, add blueberries, and let steep for 10 minutes. Discard thyme sprigs and lemon zest, then drain the blueberries.
03 -
In a bowl, beat the goat cheese, heavy cream, honey, and black pepper until smooth and fluffy.
04 -
Spread a generous layer of whipped goat cheese onto each cooled crostini. Top with pickled blueberries.
05 -
Finish with fresh thyme leaves and a sprinkle of flaky sea salt if desired. Serve immediately.
# Notes:
01 -
For extra crunch, add toasted walnuts or pistachios on top.
02 -
Swap honey for maple syrup to change the sweetness profile.
03 -
Pairs beautifully with a crisp Sauvignon Blanc or sparkling wine.