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Roasted Blueberry French Toast Crostini

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Blueberries, goat cheese, french toast and basil are paired to make this incredible, delicious Roasted Blueberry French Toast Crostini.

Roasted Blueberry French Toast Crostini

Welcome to Blueberry Week 2019! This week a group of bloggers will be sharing a great variety of blueberry based recipes, both sweet and savory.

From breakfast to appetizers, drinks to dessert – there is sure to be something pleasing to your appetite.

Big thanks to Christie from A Kitchen Hoor’s Adventure and Ellen from Family Around the Table for hosting this absolutely berry-licious event!

Blueberry Week

Today I brought these incredibly delicious, elegant Roasted Blueberry French Toast Crostini. We are a bit smitten with this recipe. It’s one of those super easy recipes that is so perfect for events, but is also perfect for a snack any old time you want one.

Roasted Blueberry French Toast Crostini

There are a few tips to making the best crostini:

Don’t skimp and buy cheap bread. Buy a quality bread from a grocery store bakery or a real bakery. Bonus points if it’s a French bakery, but definitely not necessary. 

You’re looking for a light textured bread that you’re going to slice about ½ inch thick. This is pretty standard.

If you slice to thick, all you’re going to taste is that bread and none of the amazing toppings. Too thin? It might not support your toppings becoming limp and messy. 

Don’t add the toppings too soon. If you want to make everything up before hand, prepare all of your ingredients. But to prevent soggy bread, add the toppings just before serving.

I make my crostini slices up a day or two ahead of time and store them in a plastic, airtight container. But if you try to add the toppings, the bread will get soggy and fall apart.

Season your crostini. No matter if you’re going for a sweet or savory crostini, season it up a little before hand. This will increase the overall flavor of the crostini adding a certain element often overlooked.

You can rub some spices, herbs, sliced lemon or other citrus fruit, or a clove of garlic. Just rub it on the top and bottom after toasting.

In this recipe, no extra seasoning is needed since it’s a french toast crostini and should give you plenty of flavor on it’s own.

Be reserved with toppings. You don’t want too little, but you don’t want too much. If you put too much on it, there’s a good chance that either the toppings will fall off, or slide off over time.

Make it as easy to eat as possible, placing “just enough” topping on each crostini. Always make sure you use a spread or cheese of some kind to hold all the toppings together.

Do not toast too long. When making a regular crostini recipe, be sure your crostini aren’t touching on your baking sheet. This recipe is not toasted the normal way, so there is no need to worry about this as much.

But when making traditional crostini, you’ll want to brush both sides with some olive oil. Brushing ensures proper coverage. Sprinkle with a little salt and pepper, or any other seasoning. You’re only going to bake these slices for about 7-8 minutes at 375 degrees F. Be sure and flip them over at the halfway mark.

Once they are golden brown, they are ready. You’re looking for crispy on the outside, but soft and tender on the inside. Don’t overcook because they will dry out fast since they are so thin.

Roasted Blueberry French Toast Crostini

Blueberry Week Recipes

Breakfast

Drinks and Appetizers

Sauces and Spreads

Dinner

Dessert

Roasted Blueberry French Toast Crostini

Are you ready to make your own Roasted Blueberry French Toast Crostini?

This easy, yet incredibly elegant appetizer is the perfect addition to any event.

Not just perfect in summer, but don’t be afraid to bring these to the table in winter either. 

Roasted Blueberry French Toast Crostini

Roasted Blueberry French Toast Crostini

Roasted Blueberry French Toast Crostini

Yield: 20-30 slices
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Blueberries, goat cheese, french toast and basil are paired to make this incredible, delicious Roasted Blueberry French Toast Crostini.

Ingredients

  • 1 bakery French baguette, sliced into ½-inch thick slices
  • 4 eggs
  • ½ cup heavy cream or whole milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup butter
  • 2 cups fresh blueberries
  • 3 oz goat cheese
  • 1-2 tablespoons fresh minced basil
  • ¼ cup honey, to drizzle

Instructions

  1. In a bowl, whisk the eggs, cream, salt, vanilla and cinnamon together until well blended. (use a blender or stand mixer for ease)
  2. Melt butter over medium heat in a large skillet. Dip bread into egg mixture and drip off excess. Turn the stove up to medium-high heat as soon as you see the butter begin to foam and place the egg soaked bread into the skillet.
  3. As soon as the bottom begins to turn golden brown, flip them over and continue until both sides are golden brown.
  4. Remove to a plate to cool slightly. They will be softer than normal crostini.
  5. In an oven, roast blueberries on a large pan for 15-20 minutes or until they begin to pop slightly.
  6. Spoon blueberries onto french toast crostini, place spoon down gently on top to burst a little more.
  7. Top with sprinkled goat cheese and freshly minced basil.
  8. Drizzle honey over the top and serve immediately.

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Christie

Saturday 3rd of August 2019

You used the French toast as the crostini? GENIUS! Totally making this.

Jaida ~ Sweet Beginnings

Thursday 18th of July 2019

I have my month girl's brunch this weekend and we are having a blueberry theme..I am making a goat cheese and blueberry dip that I was going to serve on crostini, but now I may make these french toast crostini instead!

Colleen - Faith, Hope, Love, & Luck

Wednesday 17th of July 2019

These just look too dreamy!!! I must try them!!!

Cheese Curd In Paradise

Tuesday 16th of July 2019

I love the combo of blueberries, goat cheese, and fresh basil- this sounds delicious!

Hezzi-D

Tuesday 16th of July 2019

I really like the savory pop with the goat cheese, yum!

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