Courtesy of Ampersand Distilling Company, Vancouver Island
- 1 pint blueberries
- 2 Tbsp sugar
- 1 Tbsp balsamic vinegar
- 1 1/2 cups of chevre
- Zest and half of juice of 1 lemon
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 baguette cut into rounds
- Basil leaves
- Balsamic glaze
Combine blueberries with sugar and balsamic vinegar in a bowl. Let macerate while you prepare the chevre.
Mix chevre, lemon zest, salt and pepper together in a bowl.
Butter both sides of the baguette rounds and toast both sides until golden. Cool slightly.
Top crostini with lemon chevre mixture, top with a spoonful of macerated blueberries, and garnish with basil leaf. Place all bruschetta on serving platter and drizzle with balsamic glaze.