The Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce recipe I recently made reminded me how much I love goat cheese, so I found this Smashed Blackberry and Goat Cheese Toasts recipe impossible to pass up. I’m pretty much obsessed with blackberries, I’ve never had them with goat cheese and carbs. Bread, I mean bread! So now that my mouth is watering and my tummy is starting to rumble, it’s full to the grocery store. It’s the best time to shop—not!
In many ways toast is the perfect food. Quite literally a blank canvas, there’s no limit to the number of fantastical concoctions you can create. And while the internet is bursting with all sorts of toast ideas, there isn’t one like this. Because these smashed blackberry & goat cheese toasts could be served as a meal, a snack, OR an app! It’s quite possibly the most versatile toast ever, and it’s ready in just 20 minutes.
Lots of fresh berries from the produce department, goat cheese from the deli, and fresh bread from the bakery we’re on my shopping list this week. Yum! I had the basics like vanilla, sugar, and cornstarch on hand, but here’s what I paid for the items I had to buy:
- $ 3.49 blackberries
- $ 3.49 blueberries
- $ 2.29 mint
- $ 2.99 bread
- $ 3.29 goat cheese
- $15.55 Total
I got 7 blackberry and goat cheese toasts out of this, which that came to $2.22 each, not counting the items I already had. It seems a little pricey, but I did have leftover blackberries, blueberries, mint, and bread. Not so bad as long as I can find a way to use the leftovers.
These blackberry and goat cheese toasts were very simple and quick. Like 14 minutes quick. While I let the berries, sugar, and vanilla warm in a saucepan, I sliced and toasted the bread. And not thin slices. Nope, nice inch thick slices.
It was time to assemble my toasts before I knew it. The goat cheese was a little problematic because although it’s soft, it doesn’t spread well. Think butter that’s too cold—you smash the bread trying to spread it evenly. To make it spreadable, I put a few slices on a cutting board and used a butter knife to mix it to a smooth and creamy texture. Spreading it onto the toast was much neater and easier after that.
Then I topped my goat cheese toasts with the thick blackberry mixture (courtesy of 2 teaspoons of cornstarch), sprinkled on some tiny mint leaves, and voila! Lovely blackberry goat cheese toasts for lunch with some leftover for breakfast the next morning. And dessert. This recipe is versatile like that!