whipped goat cheese toast with lavender, wild blueberries & granola

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.

Goat Cheese Toast with Lavender Blueberries Honey Sourdough



  • 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

To serve:

  • 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!

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