Whipped Goat Cheese Toast with Lavender, Wild Blueberries & Granola

Our Rosemary Granola adds a flavorful, aromatic crunch to the most elegant of toasts. We whipped goat cheese to a velvety, cloud-like consistency, then piped onto a warm, cushy slice of sourdough. We complete it with a wild blueberry lavender compote and a sprinkle of flakey sea salt.

Ingredients

• 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 Rosemary Granola or Lavender Beekman 1802 Collab
• Flakey sea salt

Recipe

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!