Blackberry Thyme Crostini with Creamy Blue Cheese

Ingredients for 6-10 servings

Blackberry Thyme Compote

  • 2 half pints fresh blackberries (or 10 ounces frozen)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup natural cane sugar
  • 1-2 sprigs fresh thyme
  • 2 teaspoons balsamic vinegar


  • 1 wedge Castello Extra Creamy Danish Blue Cheese
  • 1/2 cup fresh whole milk ricotta cheese
  • 1 baguette, sliced on the diagonal into 1/4-inch slices
  • 1 tablespoon extra virgin olive oil
  • Honey for drizzling
  • Flaky sea salt
  • Fresh thyme leaves for garnish
Blackberry Thyme Crostini with Creamy Blue Cheese


  1. In a wide saucepan, combine the blackberries, lemon juice, sugar and thyme. Cook over low heat until the sugar melts, then bring to a boil over high heat. Boil for 10 to 15 minutes, stirring frequently, until blackberries become thick and syrupy. Stir in the vinegar and simmer for an additional minute. Transfer to a storage jar and set aside to cool to room temperature. Refrigerate for at least 2 hours. Compote will continue to set and thicken as it cools.
  2. Preheat oven to 375°F. Slice baguette on the diagonal into 1/4-inch slices. Lightly brush both sides with olive oil and arrange on a baking sheet. Bake until lightly toasted and golden, about 10 to12 minutes.
  3. Roughly chop the blue cheese into large chunks. In the bowl of a stand mixer with the whisk attachment, combine the blue cheese and ricotta. Whisk together the cheeses until light and creamy, starting on low speed and gradually increasing to medium-high, about 2 minutes.
  4. To assemble, spread about a tablespoon of the whipped blue cheese and ricotta on a slice of toasted baguette. Spoon a couple teaspoons of blackberry thyme compote on top. Drizzle with honey, sprinkle with flaky sea salt, and garnish with a few fresh thyme leaves. Serve immediately.

Recipe courtesy of Gather and Dine

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