I love a cheese board as much as the next girl! In this whipped goat cheese with blueberry sauce, you get all of the elements of a cheese board in one platter. Tangy, softened goat cheese is whipped in a food processor until impossibly smooth and creamy, then topped with a refreshing, sweet and herbaceous blueberry sauce. All you need is some crusty toast points!
Here’s what you need:
Make the sauce first, so it has time to chill.
If the blueberry sauce is still hot when you spoon it onto the goat cheese, it will begin to melt the cheese and the two elements will run together and be a bit of a mess. It will still taste delicious, but not be as visually effective. Make the sauce first and place it into the fridge to chill and to firm up a bit. That way, when you spoon it onto the cheese, you will get that division between the two. It can even be made a day ahead of time, which I do highly recommend.
Make the sauce.
Start by adding the berries, thyme, 1/4 tsp of the salt, pepper and a little water to a small saucepan.
Bring it to a simmer and cook for 10 minutes, stirring occasionally. Turn off the heat and add the lemon juice, honey and fresh basil.
Pour the herbed blueberry sauce into a bowl and place in the refrigerator to cool and set.
Make the whipped goat cheese.
Place the softened cheese in a food processor with the cream and the rest of the salt. Whip for about 30 seconds or until very smooth.
Spoon the cheese into a wide, shallow bowl and use the back of the spoon or a rubber spatula to smear it out. I create the slightest of wells in the center to keep the sauce from oozing to the edges.
A couple tips:
If you are making this ahead of time, I would recommend having the cheese refrigerated in the same bowl you will be serving it out of. That way you don’t have to wait for it to soften again and then plate it. Just wrap the bowl with plastic and remove it from the fridge a half hour ahead of serving to allow it to come back to room temperature. Then spoon on the topping.
You could also make the entire completed dish ahead of time. Follow the instructions all the way through, then cover the entire thing with plastic. Before serving, give it a half hour or so to come to room temperature.
If I were choosing between the two methods, I would go with the first. With the second there is a risk of the sauce sliding around and making streaks. For the just-spooned-on look, I would definitely do the first method.
Serve whipped goat cheese with blueberry sauce with loads of crusty toast points. Sometimes I like to throw in some shards of crispy baked proscuitto for a nice, salty bite. This makes such a great casual, yet elegant to snack to enjoy at a spring get-together, or just a movie night at home!
More recipes you might like:
- Delicious, Homemade Labneh
- Simple, Traditional Tzatziki
- Grilled Pork Chops with Blueberry-Balsamic Glaze
Whipped Goat Cheese with Blueberry Herb Sauce
Ingredients
- 16 ounces goat cheese room temperature
- 1/4 cup heavy cream
- 6 ounces fresh blueberries
- 1 tsp fresh thyme leaves chopped
- 1 – 1 1/2 tbsp fresh squeezed lemon juice from half a lemon
- 2 tbsp honey
- 6-10 basil leaves rough chopped
- 1/2 tsp salt
- cracked black pepper to taste
Instructions
- Place the blueberries, thyme, 1/4 tsp of the salt and 1/4 cup of water in a small saucepan. Simmer on medium for about 10 minutes. The berries will have bursted but should still retain their shape and the sauce should be thickened. Turn off the heat and add the fresh lemon juice, honey, black pepper and fresh basil. Pour in a bowl and refrigerate to chill. Place the softened goat cheese, cream and the rest of the salt in a food processor and whip for about 30 seconds until very smooth. Spoon the cheese into a bowl and spread out with the back of a spoon or rubber spatula.Pour the chilled blueberry sauce onto the goat cheese. Serve with toast points.
Thanks for the heads up! I’ll look into that.
This is so amazing!