This blueberry goat cheese appetizer is easy to make and full of tangy berry flavor! Use it as a dip for crackers, crostini or bread.
For the blueberry sauce (*or 10 tablespoons purchased blueberry jam)
- 2 cups blueberries, fresh or frozen
- ¼ cup granulated sugar
- ¼ cup + 2 tablespoons water, divided
- 1 tablespoon cornstarch
- ½ tablespoon lemon juice
- 1 pinch salt
For the blueberry goat cheese appetizer
- 10 ounces goat cheese log
- 10 tablespoons blueberry sauce
- 1 tablespoon chopped fresh mint or thyme
- Crostini, bread or crackers, for serving
- Place the blueberries, sugar, and ¼ cup water in a saucepan and heat over medium heat. Bring to a low boil, then cook, stirring occasionally, for about 5 minutes until the blueberries begin to break down, mashing them with a wooden spoon. Make sure not to let the pot boil over.
- Place the cornstarch in a small bowl and mix with 2 tablespoons water. Add it to the sauce and simmer for about 1 minute, stirring constantly, until thickened.
- Remove from the heat and stir in the lemon juice and salt. The sauce will thicken even more as it cools. Serve immediately or refrigerate until serving (store up to 1 week refrigerated).
- When ready to serve, preheat the oven to 350 degrees Fahrenheit.
- Spread 1/2 cup of the blueberry sauce in a small baking dish. Add the goat cheese log. Top with 2 tablespoons of the blueberry sauce. Bake for 10 minutes.
- Remove the dish from the oven and top with fresh mint or thyme. Use as a dip for crostini, bread, or crackers.
- Category: Appetizer
- Method: Baked
- Cuisine: Appetizer
- Diet: Vegetarian
Keywords: Blueberry goat cheese