Bacon and Blueberry Crostini

Bacon & Blueberry Crostini

You know how sometimes we just need a quick, easy, impressive recipe? Cause someone’s coming over and we don’t have a lot of time… or cause we want to be fabulous and we don’t have a lot of time… ooorrrr in my case, we don’t want to miss posting on the blog this week, but we don’t have a lot of time…

Yeah, this is easy. And delicious. It’s fresh. It’s a funky spin on a normal appetizer. And most importantly, it’s super easy to make. (Ok, maybe the MOST important thing is that it won’t heat up your kitchen like cray… cause seriously, this heat.)

Whatever, you’ll just love it, ok?

Bacon and Blueberry Crostini

Bacon and Blueberry Crostini

Bacon & Blueberry Crostini
French bread, cut into 1 inch slices and toasted (18-24 slices)
8 oz goat cheese
1/2 lb. bacon, cooked, drained and crumbled
1 pint blueberries (about 2 cups)
2 tbsp, fresh lemon juice
lemon zest (1 lemon)
2 tbsp dark beer (i used Uinta black lager)
1 tbsp brown sugar
coarse sea salt

Dump your blueberries, lemon zest, lemon juice, beer and brown sugar in a pot. Cook over medium heat for about 15 minutes. It’ll get a little liquidy because of the blueberry juices. Stir in bacon, then refrigerate for a half hour, or until ready to use.

When ready to serve, top each piece of bread with a shmear of goat cheese and a spoonful of your blueberry and bacon compote. Drizzle with a little honey and sprinkle modestly with sea salt.

Instagram it. Eat it. Enjoy it.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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