Blueberry Pie Crumble Dessert Crostini

A delightful twist on a classic dessert, this crostini features a creamy, tangy goat cheese base topped with a warm, spiced blueberry compote. The buttery, toasted bread and crunchy streusel topping provide a perfect contrast in texture, making it an elegant and satisfying sweet bite.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick pieces
tbsp unsalted butter, melted (for crostini)
oz soft goat cheese (chèvre)
cup fresh or frozen blueberries
tbsp granulated sugar
tsp lemon juice
1/4
tsp ground cinnamon
tbsp all
purpose flour (for streusel)
tbsp brown sugar (for streusel)
tbsp cold unsalted butter, cubed (for streusel)
1/4
tsp ground nutmeg (for streusel)

Method

Preheat oven to 375°F (190°C). Brush baguette slices with melted butter and toast for 8 minutes
minutes until golden and crisp. Meanwhile, combine streusel ingredients (flour, brown sugar, cold butter, nutmeg) and pinch with your fingers until coarse crumbs form.
In a small saucepan, combine blueberries, granulated sugar, lemon juice, and cinnamon. Cook over medium heat for 5 minutes
minutes, stirring occasionally, until the blueberries have burst and the mixture has thickened into a compote. Remove from heat.
Spread the goat cheese evenly over the toasted crostini slices. Top each with a generous spoonful of the warm blueberry compote.
Sprinkle the streusel crumbs lightly over the compote. Return the crostini to the oven for 3 minutes
minutes, or until the streusel is lightly browned and the cheese is slightly softened.

Chef's Tip & Pairing

For an extra layer of flavor, substitute the goat cheese with a mascarpone-cream cheese blend. This dessert crostini pairs beautifully with a late-harvest Riesling or a glass of sparkling Moscato d'Asti.

From the Tini Crostini Collection