A Bite of Summer, Fresh from Blueberry Hill in the Edible Garden!
This past weekend at the Atlanta Botanical Garden, we whipped up a delightful little bite that had everyone buzzing — Blueberry & Thyme Goat Cheese Crostini! It’s simple, beautiful, and bursting with fresh, herb-inspired flavor straight from the Edible Garden.
This dish is the perfect example of how simple, fresh ingredients can shine when paired naturally. Creamy goat cheese combined with ricotta cheese proves a fragrant lift from the lemon zest and fresh thyme, while sweet blueberries burst with flavor on warm, toasted crostini. It’s a garden party anytime of the day!
Perfect for brunch, garden gatherings, or a summer appetizer board — here’s the easy recipe to bring that botanical garden magic to your own table:
Blueberry & Thyme Goat Cheese Crostini
Ingredients
- 1 baguette sliced thin
- 2 tablespoons of olive oil
- 2 cups of fresh blueberries
- 1/4 cup filtered water
- 1 tablespoon apple cider vinegar
- 1-2 tablespoons local honey
- 1 generous pinch of sea salt
- Zest of ½ lemon
- Juice of ½ lemon
- 1 teaspoon of thyme leaves finely chopped
- 5 ounces goat cheese
- ¼ cup ricotta cheese
- 1 tablespoon honey
- Lemon zest of ½ lemon
- Sea salt
Instructions
- Preheat the oven to broil. Slice the baguette into thin slices and place them on a baking sheet. Brush the top side with olive oil. Toast baguette slices for about 2 or until golden brown.
- In a small saucepan, combine the blueberries, water, apple cider vinegar,
- honey, and a pinch of sea salt. Bring blueberries to a boil, reduce and let simmer for about 5 minutes or until the blueberries begin to pop open and the liquid has slightly reduced. Remove from heat. Add lemon zest, lemon juice and chopped thyme leaves and stir.
- In a food processor, combine creamy goat cheese, ricotta, honey, and sea salt and pulse until creamy.
- To assemble the crostini, spread a thin layer of the goat cheese mixture on each piece of toasted bread. Using a slotted spoon, top each piece with strained blueberries. Garnish with fresh chopped thyme leaves. Serve immediately.
You can prep the goat cheese spread and blueberry topping ahead of time — assemble before serving to keep the crostini crisp!
Want more recipes straight from the garden? [Join our mailing list] or check out the next Garden Chef Demo at the Atlanta Botanical Garden!
#GardenToTable #BlueberryCrostini #HerbInspiredEats #AtlantaBotanicalGarden #HealthyEating101
