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5 from 2 votes

Basil and goat's cheese crostini with balsamic blackberry compote

An elegant party dish that's really simple to make - crusty grilled bread, creamy goat's cheese, and an easy red onion and balsamic blackberry compote!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Appetiser
Servings: 4 people
Author: Becca Heyes

Ingredients

  • 1 tbsp oil
  • 1 small red onion, sliced
  • 1 clove garlic, minced
  • 2 tbsp balsamic vinegar
  • 150 g (~ 1 cup) sweet blackberries
  • 250 g soft goat’s cheese, roughly crumbled (~ 1 cup when crumbled)
  • Few sprigs fresh basil, roughly chopped (plus more for garnish, if desired)
  • Salt
  • Black pepper
  • 1 medium-sized crusty baguette
  • 2 tbsp olive oil

Instructions

  • Heat a dash of oil in a saucepan, and add the sliced red onion and minced garlic. Cook over a fairly low heat until the onion is cooked to your liking - cooking it for longer will result in a softer, sweeter mixture, so I'd recommend leaving it at least 15 minutes, stirring regularly.
  • When the onions are cooked, add the balsamic vinegar and blackberries, and cook for a further 5 minutes, until the blackberries have cooked down. Set aside to cool.
  • In a bowl, combine the crumbled goat's cheese and chopped basil with a pinch of salt and pepper. Mix well. You can add a dash of extra virgin olive oil to loosen it up if needed.
  • Cut the baguette into thick slices (I like to cut on a slight diagonal to give larger pieces). Brush both sides of each slice lightly with olive oil, and place under a medium grill (broiler) for a few minutes each side until golden brown and crispy.
  • Allow the toasted bread to cool for a minute or two, then spread with the basil and goat's cheese mixture. Just before serving, top with a spoonful of the balsamic blackberry compote, and a few more fresh basil leaves if desired. Best served at room temperature.