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- 10 minutes
- 25 minutes
Blackberry Basil Balsamic Crostinis
- 2 (6-oz) containers fresh blackberries
- 2 Tablespoons maple syrup
- 2 teaspoons lemon zest
- Juice of 1/2 lemon
- 1 baguette loaf, sliced into ½-inch thick rounds
- 1 (4-oz) log Montchevre Plain or Honey Goat Cheese
- 1 bunch fresh basil leaves, julienned
- Balsamic vinegar reduction or glaze, for garnish
- For Quick Blackberry Compote: in a small saucepan over medium-low heat, add blackberries, maple syrup, lemon zest and lemon juice. Let mixture come to a boil, stirring and mashing occasionally as the heat begins to soften and break down the fruit. Cook 3 to 4 more minutes after mixture begins bubbling, until it is thick and slightly chunky. Turn off heat, and let sit for at least 5 minutes.
- Transfer to a glass mason jar or storage container, and let cool completely. Cover, and seal. Will keep for up to 7 days in the refrigerator.
- For Crostinis: Set oven to low broil.
- Place baguette slices on a parchment-lined baking sheet, and toast under the broiler on one side until light golden brown in color. Remove from oven.
- To assemble crostinis, spread each baguette slice with an equal amount of goat cheese. Top with about 1 Tablespoon of the cooled blackberry compote, and garnish with fresh basil and a drizzle of balsamic glaze. Serve immediately.