Blueberry Goat Cheese Crostini

Feels a bit weird to be writing a party recipe when there are no parties this year.

Party of one? or two? Virtual parties? Next year?

Maybe there’s something to be said for celebrating the little things this year. Like I have this bottle of wine I’ve been saving forever for “a special occasion.” Maybe a special occasion can be Tuesday. I mean, our expectations are much, much lower this year. Just surviving a random Tuesday should be cause to celebrate, no?

Blueberry Goat Cheese Crostini

Also, this recipe is super simple to make. So that makes getting to the celebrating part that much easier and faster, and I’m here for it.

Part of the reason I love this recipe is because it uses local ingredients and ones that are easy to find any time of the year. I elected to use frozen blueberries here, because even when they’re not in season, the frozen ones are still really good. I don’t know about you, but I’m cooking way more from freezer and pantry since the pandemic; buying more stuff in bulk so I don’t need to go to the grocery store as often.

You might think of blueberries as a sweet food, and you wouldn’t be wrong. I certainly put them in my smoothie every day (again, frozen, because they last a long time and are super healthy). But blueberries can also be savoury, as I have used them here.

Crostini is just fancy toast. Here, I’ve topped it with some local goat cheese (my faves are Milner Valley in Langley and the Farm House in Harrison) and a savoury local BC Blueberry¬†compote.

Maybe it sounds weird? But it is really, really delicious. You have the good crusty bread, and then the tangy, creamy goat cheese, and the sweet-sour of the blueberry compote. You might not be able to serve it at a party, but you can serve it to your mouth (where it can party). Oh boy, that was bad. Sorry, not sorry?

Blueberry Compote with Chevre

Blueberry Goat Cheese Crostini

For the compote:

  • 1/2 cup finely chopped onions
  • 1 cup frozen blueberries
  • 1 tbsp fresh chopped rosemary
  • 2 tbsp balsamic vinegear
  • 2 tbsp brown sugar
  • 1/2 tsp grainy mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon

For the crostini

  • 1 baguette
  • chevre
  • additional rosemary for garnish


  1. In a small pot over medium heat, place about 1/2-1 tsp oil. Add the onions and sauté for about 5-10 minutes, until translucent, stirring occasionally.
  2. Add the blueberries, stir well, and allow to cook down for about another 5 minutes or so. Add the balsamic vinegar, rosemary and the sugar, and stir.
  3. Add the spices and continue to simmer for another 5-10 minutes until the mixture thickens. Set aside.
  4. Slice the baguette and drizzle each slice with a little olive oil. Toast either in the oven/toaster oven or in a dry frying pan over medium heat. Place the toasts on the plate, and schmear each one with a dollop of chevre. Dollop a teaspoon of the blueberry compote on top and garnish with a little sprig of rosemary to serve.


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