What’s great about this recipe is that it’s uniquely scaled for you, a duo, or a whole damn crew. The blackberry jam keeps nicely in the refrigerator for about two weeks, so this is a toast you can remake countless times. It’s hearty enough for a meal, delicate enough as a snack, and downright georgous as an appetizer.
- 1 1/2 cups blackberries
- 1/2 cup blueberries
- 1 teaspoon vanilla
- 1 1/2 Tablespoons sugar
- 3 Tablespoons water
- 1 – 2 teaspoons cornstarch, sifted
- 8 oz challah bread, sliced (or your bread of choice!)
- 4 oz goat cheese
- Fresh mint to garnish
- In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.* Cover once more and simmer over a low flame until needed.
- Meanwhile, toast the challah bread as desired — I recommend extra crispy.
- When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!
* Add 1 teaspoon if you want the blackberries more runny, 2 teaspoons for a thicker texture!
- If eating for one, still follow the recipe! the leftover blackberries can be refrigerated in a glass container for up to two weeks, so you make this toast even quicker the next time you crave it.