Blackberry Thyme Crostini with Creamy Blue Cheese
 
 
Ingredients
Blackberry Thyme Compote
  • 2 half pints fresh blackberries (or 10 ounces frozen)
  • 1 tablespoon fresh lemon juice
  • ¼ cup natural cane sugar
  • 1-2 sprigs fresh thyme
  • 2 teaspoons balsamic vinegar
Crostini
  • 4.4 ounce wedge Castello Extra Creamy Danish Blue Cheese
  • ½ cup fresh whole milk ricotta cheese
  • 1 baguette, sliced on the diagonal into ¼-inch slices
  • 1 tablespoon extra virgin olive oil
  • honey for drizzling
  • flaky sea salt
  • fresh thyme leaves for garnish
Instructions
  1. In a wide saucepan, combine the blackberries, lemon juice, sugar, and thyme. (A wide saucepan allows the liquid to evaporate more quickly. ) Cook over low heat until the sugar melts and then bring to a boil over high heat. Boil for 10-15 minutes, stirring frequently, until blackberries become thick and syrupy. Stir in the vinegar and simmer for an additional minute. Transfer to a storage jar and set aside to cool to room temperature. Refrigerate for at least 2 hours. Compote will continue to set and thicken as it cools.
  2. Preheat oven to 375. Slice baguette on the diagonal into ¼-inch slices. Lightly brush both sides with olive oil and arrange on a baking sheet. Bake until lightly toasted and golden, about 10-12 minutes.
  3. Roughly chop the blue cheese into large chunks. In the bowl of a stand mixer with the whisk attachment, combine the blue cheese and ricotta. Whisk together the cheeses until light and creamy, starting on low speed and gradually increasing to medium-high, about 2 minutes.
  4. To assemble, spread about a tablespoon of the whipped blue cheese and ricotta on a slice of toasted baguette. Spoon a couple teaspoons of blackberry thyme compote on top. Drizzle with honey, sprinkle with flaky sea salt, and garnish with a few fresh thyme leaves. Serve immediately.
Recipe by at https://dev.gatheranddine.com/blackberry-thyme-crostini-with-creamy-blue-cheese/