I rarely need a reason to eat goat cheese. Or bread, for that matter. So when the Sunday Supper crew announced today’s theme would represent Tantalizing Trays, I knew I’d have to make a crostini, because…see above.
I have been on a h.u.g.e. blueberry kick this summer, and I thought what better way to preserve the last bit of season than with blueberry jam; sweet, smooth, and can be preserved to get your berry fix even in the off months, should you feel so inclined to can this jam (I may need to do that myself, because this jam is that good, ya’ll!). “Can this jam”, sort of sounds like a rhyme, doesn’t it?
Jam, goat cheese, toasty, flaky crostini; obvs a tray is necessary for a recipe like this, no?
I have never made a jam before. I do enjoy the stuff though (remember my fig jam, goat cheese, and proscuitto crostini?), and I knew I wanted something without any added sugar, since we try and avoid processed sug at Casa de Crews. So I used this recipe to create my own Blueberry Jam. Instead of agave, I used raw, organic honey. The first time I used 3/4 cup like the original recipe calls for, and it was too sweet for this kid. So I made a second batch (first world problems?) with 1/2 cup raw honey, and it was jussst right.
- 2 pints fresh blueberries, rinsed
- 1/2 cup raw honey
- 1/2 teaspoon kosher or fine sea salt
- Juice of 1 lemon
- 1 baguette
- 3 oz goat cheese, softend
- lemon zest
- For the jam: Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Mash the berries with a potato masher or back of a fork. Lower the heat so that the mixture continues to boil gently. Continue to cook uncovered, for 20 -25 minutes or until the mixture is thick. Cool to room temperature, the jam will jell as it cools. Store in clean containers in the fridge for up to a month or in the freezer for up to a year.
- Crostini: Preheat oven to 325. Slice baguette into approx 1 inch thick slices.Drizzle with olive oil; lightly toast in oven for 4-6 minutes. Spread goat cheese onto baguette, and then spoon jam over goat cheese. Finally, zest with lemon, optional
Today, there are loads of tantalizingly tasty tray recipes for #SundaySupper. Make sure to check em’ all out!
- Antipasto Skewers by Simply Gourmet
- Bite-Sized Meatballs by MealDiva
- BLT Bites by The Life and Loves of Grumpy’s Honeybunch
- BLT Canapes by Peaceful Cooking
- BLT Crostini with Basil Mayonnaise by Bobbi’s Kozy Kitchen
- Blueberry Jam and Goat Cheese Crostini by Casa de Crews
- Brie and Tomato Bruschetta by Jane’s Adventures in Dinner
- Cajun Deviled Eggs by Peanut Better and Peppers
- Charcuterie Board by Family Foodie
- Cheese-Filled Apple Rounds by eatingininstead
- Coquilles St. Jacques by Nosh My Way
- Crudite Platter with Copycat Hidden Valley Ranch Dip by Hot Momma’s Kitchen Chaos
- Crunchy Tuna Salad Boats by A Mama, Baby & Shar-pei in the Kitchen
- Cucumber Sandwiches by Momma’s Meals
- Feta Zucchini Bites by Curious Cuisiniere
- Gluten Free Thai Soup Shooters by Gluten Free Crumbley
- Goat Cheese Stuffed Figs by Eat, Drink and be Tracy
- Heirloom Caprese Salad by Shockingly Delicious
- Jalapeño Mac ‘n Cheese Bites by The Wimpy Vegetarian
- The Modern Relish Tray by An Appealing Plan
- Mostarda di Frutta by Rhubarb and Honey
- Pimento Cheese Stuffed Peppers by Magnolia Days
- Ploughman’s Platter for a Party by The Girl In The Little Red Kitchen
- Puff Pastry Cheese Sticks by Basic N Delicious
- Rye Party Puffs by Kudos Kitchen by Renee
- Southwestern Turkey Sliders by The Texan New Yorker
- Spinach and Mushroom Pizza Bites by The Dinner-Mom
- Tomato Basil Soup Shooters by Cindy’s Recipes and Writings
- Zucchini and Summer Squash Crostini by Hip Foodie Mom
- Alice in Wonderland Sugar Cookies by Hezzi-D’s Books and Cooks
- Baked Lemon Glazed Mini Donuts by Killer Bunnies Inc.
- Chocolate Oreo Pocky Cupcakes, Cake, and Morello Cherry Buttercream by NinjaBaking
- French Silk Shooters by That Skinny Chick Can Bake
- German Chocolate Brownie Bites by Wallflour Girl
- Mini Banana Nutella Cheesecake Parfaits (#glutenfree option) by Cupcakes & Kale Chips
- Raspberry Fools by The Foodie Army Wife
- Strawberry Shortcake Dessert Shooters by The Redhead Baker
- Vegan Caramel Truffles by What Smells So Good?
- White Chocolate Peanut Butter & Banana Bites by Take A Bite Out of Boca
- Witchy Chocolate Mousse with Culinary Fairy Dust by Culinary Adventures with Camilla
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