Each week I get a ton of new recipe inspiration at my local farmers market.
You can read all about my Saturday morning farmers market ritual in my post from last week, which includes an amazing recipe for a Beet and Burrata Tart!
Now that summer is (almost officially) here, blueberries are in season and I’m one happy camper! I love, love, love blueberries!
I picked these beauties up at the farmers market along with some truffle goat cheese from my new friends at The Cheese Store of San Diego. I decided to pair the two in this simple crostini recipe that is filled with flavor and perfect for summer parties!
- 1 cup blueberries
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- ½ baguette (sliced)
- 4 oz goat cheese
- ¼ cup shelled pistachios (chopped)
- 1 tbsp fresh basil (chopped)
Add the blueberries to a saucepan over medium heat. Pour the balsamic vinegar and olive oil over the berries.
Simmer for 8-10 minutes.
In the meantime preheat the oven to 400°.
Slice the baguette and place on a baking sheet.
Place into the oven for 5 minutes.
Spread the goat cheese on the baguette and place back into the oven for 2-3 minutes.
Remove from the oven and top with the balsamic blueberries.
Add the chopped pistachios.
Top with the fresh basil.
Yum! So simple, yet so beautifully delectable!
♣ Vegetarian Option: This recipe is vegetarian.