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Goat cheese toasts with pickled blueberries and a cup of blueberries

Goat Cheese Toasts with Pickled Blueberries

  • Prep Time
    Prep Time: 45 minutes
  • Cook Time
    Cook Time: 20 minutes
  • Serves
    Serves: 6 servings
Pickled Blueberries
  • 3/4 Cup white wine vinegar or Champagne vinegar
  • 1/4 Cup water
  • 1/4 Tsp. whole black peppercorns
  • 1/4 Tsp. whole allspice berries
  • 1/4 Tsp. fennel seeds
  • 2 Pints Driscoll's Blueberries
  • 1 Cup sugar
  • 5 whole cloves
  • 1 cinnamon stick (2-3) inches long
Goat Cheese Toasts
  • 2 Tablespoons olive oil
  • 1 Pinch salt and freshly ground black pepper
  • 12 Ounces black pepper crusted goat cheese
  • 1 small loaf walnut wheat bread or whole wheat baguette
  • Watercress or small arugula leaves, for garnish
Pickled Blueberries
  • To pickle blueberries, place vinegar, water, peppercorns, allspice, fennel seeds, cloves and cinnamon stick in a nonreactive saucepan. Bring to a boil over medium heat and simmer about 5 minutes. Add blueberries and continue to simmer until heated through, about 5 minutes, occasionally shaking the pot gently. As the blueberries begin to swell and darken, remove pan from heat and allow to stand at room temperature for up to 12 hours.

    Drain berries and return liquid to the pan with cinnamon stick and some of the spices. Add sugar and bring to a boil. Boil until slightly thickened, about 5 minutes. Divide berries between 3 glass pint jars and ladle hot syrup over top. Allow to cool before covering with lids. Blueberries can be stored in the refrigerator for up to 6 months.
Goat Cheese Toasts
  • Preheat oven to 350°F. Thinly slice bread, lightly drizzle or brush with olive oil and season with salt and pepper. Toast until crisp, about 10 minutes. Spread the toasted bread slices with about 1 tablespoon peppered goat cheese and bake until edges are golden and cheese softens slightly, about 10 minutes. Top each toast with pickled blueberries and a few leaves of watercress or arugula, or serve individually on a small bed of greens drizzled with the pickled blueberry syrup.
Calories 574
Total Fat 18.56 g
Saturated Fat 9.27 g
Cholesterol 26.08 mg
Sodium 654 mg
Total Carbohydrates 86.36 g
Dietary Fiber 4.33 g
Protein 18.8 g