Yield: 10 servings
Ingredients:
Ingredients:
- 1 cup frozen Wyman’s Wild Blueberries, thawed
- 1 French baguette
- 2 tablespoons olive oil
- 4 ounces goat cheese, softened
- 4 ounces cream cheese, softened
- 1 tablespoon honey
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- Balsamic glaze
- Fresh chopped thyme, for garnish
- Preheat oven to 400°F.
- Slice the baguette into 1/2-inch-thick slices. Lightly brush both sides of each baguette slice with olive oil. Arrange the slices in a single layer on a baking sheet.
- Bake for 6-8 minutes, or until lightly golden-brown.
- Meanwhile, using a mixer, beat the goat cheese and cream cheese together until smooth and creamy. Add the honey and salt, and mix to combine.
- Heat the wild blueberries, sugar, water and lemon juice in a small saucepan over medium heat for 8 to 10 minutes, or until the mixture is thickened. Remove from the heat and allow to cool for 5 minutes.
- Spread the goat cheese mixture over each baguette slice and top with the blueberry compote. Drizzle with balsamic glaze and garnish with thyme. Serve immediately.
