I have to come clean: I don’t care for recipes. The only time I ever really use recipes is when baking, and/or when I am figuring out how to document what was the best version of something I made in order to post it on this blog. My everyday cooking is much more likely to be shaped by what’s in the fridge or pantry at the time, and what I’m feeling that particular day. It’s casual and easy.
That’s why this particular recipe comes with a little disclaimer, and that disclaimer is as follows:
Don’t worry too much about the quantities of the ingredients on this one. This particular “recipe” is more of a “delicious combination of things” than a “follow this to a T” formula. If you love goat cheese, pile it on. If you love honey, soak these suckers in it.
I have made these little crostini heavy with goat cheese and honey, with just a few blueberries on each toast, and I have also been known to make this recipe one crostini at a time, with just a scraping of goat cheese, and so many blueberries piled on top that I had to eat it standing up, leaning over the sink as I crammed the toast into my mouth, blueberries tumbling off the sides. No shame.
So take it easy on this one, and make it as you like, enjoying the flavors of sweet honey, earthy thyme, fresh goat cheese, and the wonderful, juicy pop of summer blueberries perched atop a crusty french baguette slice in any quantity you’d like.
- 2 cups fresh blueberries
- 1 French Baguette, sliced
- 14 oz chevre ( fresh goat cheese ), room temperature
- leaves from 5 sprigs fresh thyme
- ⅓ cup honey
- For each slice of baguette: spread a thin layer of goat cheese on the bread
- Lightly push blueberries into the goat cheese, so they don't roll off when you pick up a piece.
- Drizzle honey on top.
- Sprinkle a pinch of thyme leaves over each completed crostini.