Sweet and savory bites that you can make in about 10 minutes! These blueberry & goat cheese crostini are fantastic for last-minute summertime entertaining. 45 calories and 1 Weight Watchers Freestyle SP
Blueberry & Goat Cheese Crostini Recipe
Goat cheese crostini are one of the easiest ways to whip up a plate full of sweet and savory appetizers in no time. I have a few go-to crostini recipes that I turn to, such as my cinnamon apple version (actually, it's my son's creation and a family favorite) and an amazing sweet and salty grilled pear and prosciutto version. And now we're welcoming these blueberry crostini to the family!
If you're planning to serve up a big selection of appetizers, make a couple batches of crostini, then pick some other tasty morsels from these hors d'oeuvres recipes.
The inspiration for these came from my easy blueberry goat cheese phyllo turnovers. Blueberries and goat cheese just WORK together.
What you need for these goat cheese crostini:
- Baguette: If you can get your hands on a whole wheat baguette, that's a great way to work in some extra fiber. Otherwise, regular baguettes are the way to go. Cut into thin slices - about ½ inch thick - then place in a single layer on a baking sheet. Bake until lightly toasted, which takes about 5 minutes.
- Goat cheese: Use plain, soft goat cheese (chèvre) for this recipe. Place it on the counter for about 15 minutes to allow it to come to room temperature, which will make it spreadable.
- Blueberries: I haven't tried this recipe with frozen blueberries. Fresh blueberries provide a really nice pop of flavor.
- Agave nectar or honey: Just a dab will do you. All you need is a little drizzle to balance out the tangy goat cheese.
- Basil: Use small basil leaves to garnish each crostino. But the basil leaves aren't just there for show. They provide an extra layer of flavor that complements the cheese and berries. If you don't have small basil leaves, thinly slice some larger leaves just before serving.
Can these be made ahead of time?
- Yes! You have two options here:
- First option: Slice and toast the crostini up to a day ahead of time. Be sure that they are completely cool before placing in a paper or resealable plastic bag so that they don't produce steam in the bag. Steam will make the bread soften.
- Second option: Toast the baguette slices, spread on the goat cheese and top with the blueberries. Place in a single layer on a serving platter or baking sheet, cover and refrigerate for up to 3 hours. When you're ready to serve the crostini, bring them to room temperature, drizzle with the agave nectar (or honey) and garnish with the basil leaves.
Other easy appetizer recipes:
Blueberry & Goat Cheese Crostini
- 12 thin slices baguette sliced on diagonal
- 1 ½ ounces goat cheese (chèvre) room temperature (about ¼ cup)
- 1 cup fresh blueberries
- 1 ½ tablespoon agave nectar or honey
- 12 small basil leaves
- Preheat the oven to 350 degrees F.
- Arrange the baguette slices in a single layer on a baking sheet. Bake until lightly crisp, about 5 minutes.
- Spread 1 teaspoon goat cheese on each baguette slice. Top each with 5 to 6 blueberries, a drizzle of agave or honey (I used ¼ + ⅛ teaspoon per crostini) and 1 basil leaf.
- Arrange on a serving platter. Serve.
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