Toast is super simple and satisfying, but is only as good as the quality of your ingredients.
We whipped up some goat cheese in a blender to a light and creamy consistency and threw it into a piping bag to swirl across top a thick, cushy slice of sourdough, encased in a perfectly toasted, crisp exterior. In the midst of a luxurious, velvety cloud, we topped it off with wild blueberries from Maine that we simmered with a dash of honey and buds of lavender.
To top it off, we added a sprinkle of flakey sea salt and our Honey Lavender Granola.
- 16 oz goat cheese, room temperature
- 1/2 cup milk
Wild Blueberry & Lavender Compote:
- 1 cup frozen wild blueberries (we got Wyman's from Whole Foods)
- 1 tbsp honey
- 2 tsp water
- 2-3 lavender buds
- Quality sourdough loaf, sliced thick & toasted
- Jamie's Farm Granola
- Flakey sea salt
In a small saucepan, heat up frozen wild blueberries, honey, water, and lavender buds. Simmer until the blueberries are soft and almost jammy.
In a food processor, add the goat cheese and milk. Pulse until very smooth, scraping down the sides as necessary. When the goat cheese is smooth, transfer to a piping bag or just spread on toast.
Spoon the blueberry compote on top, then sprinkle with flakey sea salt and our granola - our rosemary granola really does the trick!