Blackberry & Goat Cheese Toast with Black Currant Balsamic Vinegar
Featuring: Herbes De Provence Extra Virgin Olive Oil and Black Currant Balsamic Vinegar
1 1/2 cups blackberries
1/2 cup blueberries
1 tsp vanilla
1 1/2 tbsps sugar
3 tbsps water
1 – 2 tsps cornstarch, sifted
8 oz challah bread, sliced (or your bread of choice!)
4 oz goat cheese
fresh mint to garnish
- 2 tbsp Herbes De Provence Extra Virgin Olive Oil
- 2 tbsp Black Currant Balsamic Vinegar
In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated. Cover once more and simmer over a low flame until needed.
Meanwhile, toast the challah bread as desired. When ready, smear each slice of challah bread with a thick layer of goat cheese, then drizzle balsamic vinegar and extra virgin olive oil over the goat cheese, spoon over with the smashed blackberries. Garnish with mint.