Blueberry Basil and Goat Cheese Appetizer


  • 1 11-oz. log of goat cheese
  • 1 cup fresh blueberries (or frozen and thawed)
  • ¼ cup Blossom Blueberry Basil Vinegar
  • ½ cup extra-virgin olive oil
  • Salt and pepper to taste
  • Fresh blueberries for garnish



  • Place cheese in a glass bowl. Mix rest of ingredients in another bowl and pour over cheese to coat. Stir well and spoon over.
  • Stir frequently during the next hour to incorporate ingredients, then refrigerate until ready to use. Keeps in the refrigerator for 3 days. Before serving, press cheese into a ball or serve it in a small bowl.
  • Serve on sliced, toasted baguette slices with small knives; cheese is spreadable at room temperature. Garnish with fresh blueberries. Leftover marinade makes a great salad dressing or omelet filling.

Courtesy of Jackie Thau.

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