We are fortunate to have wild blackberry bushes in our backyard. However, most summers there aren’t that many berries on the plants. In fact, there usually are only enough for the kids to pick and eat. Of course, I’m not going to complain about kids thinking that blackberries are a special treat.
This year was different. Between finding a larger crop available, traveling for a week-long family vacation, and having kids who are busier this summer, there was a huge quantity to be picked this past Sunday. So, it was with great delight that I realized not only would there be blackberries for eating, but there also would be some to used in some sort of recipe.
The kids prefer the blackberries as they are, not in breads or pies, so I left the majority of the berries for their snacking pleasure. With only two of us who would want to incorporate them into a meal, I instantly knew that they would become part of our Monday Tapas menu. Now the next decision was how to make them into a tapas dish. When questions such as this arise, one of my common go-to thoughts is to create a sweet-savory-cheesy dish, and thus Blackberry Bruschetta was created.
I made these with two different breads for the base. For my bruschetta, I used toasted homemade pita bread. I found the crispiness of the pita bread to be a nice contrast. For my husband’s bruschetta, I used toasted sourdough bread, which added an element of tangy-ness to the appetizer. Either way, all of the bruschetta were eaten and enjoyed.
- 12 baguette slices or 3 pita breads
- 4 ounces goat cheese, room temperature
- 2 tablespoons cream cheese, room temperature
- 1 cup blackberries
- Toast baguette slices.
- Combine goat and cream cheeses in a small bowl.
- Spread approximately 1 tablespoon of the cheese mixture on each wedge of bread.
- Drizzle with honey, and top with blackberries.
- These bruschetta can be eaten immediately or chilled until ready to serve.