Wild Blueberry Bruschetta with Annapolis Fromage Blanc Spread

A new recipe celebrating an East Coast favourite, wild blueberries, with a recently developed local soft cheese.

Ingredients

For the Bruschetta

1 baguette, sliced into 12-16 pieces

2 tbsp (30 mL) olive oil

1 cup (250 mL) fresh wild blueberries

1/4 cup (60 mL) fresh basil, finely chopped

1 tbsp (15 mL) lime zest

1 tbsp (15 mL) lime juice

1 tbsp (15 mL) honey

Salt and black pepper, to taste

For the Fromage Blanc Spread

1 cup (250 mL) Annapolis Fromage Blanc

1 tbsp (15 mL) lime juice

1 tbsp (15 mL) honey

1/2 tsp (2 mL) vanilla extract

Prepare the grilled bread. Preheat the grill to medium-high heat. Brush both sides of the baguette slices with olive oil. Grill for about 2 minutes per side, until crisp and lightly charred. Remove and set aside.
Make the wild blueberry topping. In a medium bowl, gently toss wild blueberries, basil, lime zest, lime juice, honey, salt, and black pepper until well combined.
Prepare the Fromage Blanc Spread. In a small bowl, mix Fromage Blanc, lime juice, honey, and vanilla extract until smooth and creamy.
Assemble the Bruschetta. Spread a generous layer of the Fromage Blanc mixture on each grilled baguette slice. Top with a spoonful of the wild blueberry mixture.
Arrange on a platter and garnish with extra lime zest and fresh basil leaves if desired. Serve immediately.