Blueberry compote
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1 cup blueberries
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2 Tbsp. sugar
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½ lemon squeezed
Goat Cheese Spread
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4 oz of goat cheese
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4 oz cream cheese
The Toast
Blueberry compote
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2 slices sourdough bread
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2 Tbsp. of butter
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In a small saucepan over medium heat, add blueberries, sugar, & lemon juice. Stir often.
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The blueberries will begin to pop & release their juices. Once brought to a boil, reduce to low & allow to cook for three to 5 minutes. Remove from pan, set aside, & allow to cool.
Notes:
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If you’re not a goat cheese fan, all cream cheese will work fine.
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You can serve it with crackers instead of toast
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The blueberry compote can be used for much more; on pancakes, waffles, & French toast.
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Refrigerate.
Goat Cheese Spread
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To a mixing bowl, add goat cheese & cream cheese. Cream together until smooth.
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Pipe onto a plate.
The Toast
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Butter two slices of sourdough bread & place in the oven at 400 degrees F for approximately 5 to 6 minutes
The Assembly
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Once cooled, spoon blueberry compote over goat cheese spread.
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Spread cheese & compote onto toast & enjoy!
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