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  • Prep Time
    10 minutes
  • Cook Time
    25 minutes
  • Servings

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


  1. 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.
  2. 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.
  3. For Crostinis: Set oven to low broil.
  4. 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.
  5. 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.