For the longest time, the thought of cooking berries felt so strange to me. Berries were a summer treat, best (read: only) eaten raw and there was really no good reason to heat up the house. And then one morning I was baking banana bread and decided to toss some strawberries in along side to top oatmeal I was also making. It turned out I had been missing out on a new level of fruit eating.
Roasting fruit does something magical where the sugars from the fruit come out even more, making the fruit just a touch sweeter and for some, a bit more mild. I also found when roasting blackberries, it made the fruit more easy to work with in recipes.
While these goat cheese crostini would make a lovely addition to any party, I actually eat this for breakfast during the summer. I’ll occasionally swap out the goat cheese for a whipped cream cheese ( which is really good on homemade bagels) or even ricotta and I’ll often toss whatever fruit I have hiding into the mix (peaches and blackberries may be my favorite combination). Of course if you don’t feel like heating up your oven, you could always good the berries on the stove top (or just lightly mash them raw- just as good!)
- 2 cups blackberries
- 1 teaspoon honey
- 1/2 teaspoon lemon zest
- 4 slices whole grain baguette
- 1 tablespoon butter
- 4 to 5 ounces goat cheese
- 2 teaspoon honey
- Pinch Salt and Pepper
- Mint, for topping
- Preheat oven to 425˚. Combine blackberries with honey and lemon zest. Roast berries until tender, 15 to 18 minutes. Remove from oven, lightly smash/break apart and let cool slightly.
- Slice the pieces of bread in half, on the diagonal, and spread a small bit of butter on top. Place in oven and let toast until golden and crisp.
- In a small bowl, whip together goat cheese, honey, salt and pepper.
- Smear pieces of bread with a smear of goat cheese, a spoonful of blackberries, and finish with a leaf of mint.