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goat cheese dip topped with blackberry compote

Our farm came with three barns, an assortment of paddocks, a bed overflowing with asparagus, and blackberry bushes. Of course, the most important parts were the barns and paddocks, but having already established produce was a close second. As the gardens overflow with each of these seasonally, you will hear no complaints from me. Need to think of new ways to use asparagus and blackberries? Those are projects I happily accept.

When we lived in Litchfield, we had blackberry bushes in our backyard. Thus, I have a history of working with freshly picked blackberries, as long as there were leftover after four kids ate their fair shares. I made bruschetta, healthy parfaits, and lemon blackberry bars. Now, living at the farm, with an abundance of blackberries and a Fourth of July gathering to attend, I opted to work on a new blackberry appetizer.

First- experiment with flavors

Creating this recipe, I debated how to best highlight the flavors of the blackberries. My initial thought was to add red wine and rosemary. While those flavors were nice, they weren’t amazing. The compote felt almost one note, which is odd, as there were two additional flavors added to the sauce. That meant it was time to go back to the drawing board.

My next thought was to give more sweetness to the berries to contrast with the tangy nature of goat cheese. Of course, I did not want pure sweetness, I also wanted a bit of acidity. So, round two consisted of balsamic vinegar and sugar. That was a success! The vinegar added depth of flavor and highlighted the berries, while the sugar took the edge off of any under-ripe berries.

goat cheese dip with blackberry compote on crackers

Second- share goat cheese spread and blackberry compote with friends

On the Fourth of July we attended the aforementioned cookout with friends, bringing this dip along with freshly toasted crostinis. This dip was the perfect choice for a hot summer afternoon. Served chilled, the bright flavors started our afternoon of eating quite nicely. Although I served it with crostinis, I think it would work well with many different crackers, pretzels, or bagel chips.

Besides being a brightly flavored and chilled appetizer, this recipe definitely leans toward healthy. I don’t suppose one should categorize it as a health food, but compared to other dips (I’m looking at you, queso), it is much lower in fat and calories.

If you happen to have access to local blackberries, save some for this recipe. If not, be sure to grab a pint at your local farmstand while they are in season. It’s an appetizer that’s perfect for the dog days of summer.