Blueberry Crostini with Whipped Feta
Creamy, tangy, and easy to love — finished with a drizzle of West Michigan Blueberry Balsamic reduction for the perfect bite.
West Michigan Blueberry Crostini with Whipped Feta
Rated 3.4 stars by 11 users
Category
Appetizers
Servings
4
For easy entertaining, make the West Michigan Blueberry Balsamic reduction ahead of time and keep it in your refrigerator for up to 2 weeks. Thin with water as needed to reach desired consistency before using.
Ingredients
Whipped Feta
-
8 ounces feta cheese (block feta is preferred)
- 1/2 cup heavy cream
Blueberries
- 10 ounces blueberries
- zest of 1 lemon
- tablespoon lemon juice
-
1 tablespoon chopped fresh mint (or basil, as pictured)
-
West Michigan Blueberry Balsamic reduction
Crostini
-
12 1/2-inch french bread slices
-
3 tablespoons Fustini’s SELECT Extra Virgin Olive Oil
- 1 garlic clove
Directions
In a bowl combine feta and cream, using a hand mixer beat until well combined and smooth. Set aside.Gently rub one side of the crostini with a garlic clove.Spread whipped goat cheese on crostini, top with blueberries and drizzle with balsamic reduction. Garnish with fresh thyme.
In a small bowl combine blueberry ingredients except balsamic reduction and toss until blueberries are evenly coated, set aside.
Heat a heavy skillet over medium-high heat. Brush bread slices with olive oil on both sides. Toast bread slices in skillet until golden brown, 2 - 3 minutes each side.
Spread whipped feta cheese on crostini, top with blueberries and drizzle with balsamic reduction. Garnish with fresh mint.
West Michigan Blueberry Balsamic reduction
Heat balsamic vinegar until just boiling, then immediately reduce heat to a simmer and allow to reduce until vinegar coats a spoon. Remove from heat and allow to continue thickening as it cools.
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