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
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Appetizers
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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