whipped goat cheese toast with lavender, wild blueberries & granola

Toast is super simple and satisfying, but is only as good as the quality of your ingredients.

Over the last few months, bumble & butter has been working on a super exciting collaboration with one of our favorite lifestyle companies, Beekman1802. Primarily known for their goat milk soaps and lotions, they came to us to come up with 3 spring granolas with flavors inspired by goat milk. 

This might just be one of the most incredible creations to date - we whipped up some goat cheese in a blender to a light and creamy consistency and threw it into a piping bag to swirl across top a thick, cushy slice of sourdough, encased in a perfectly toasted, crisp exterior. In the midst of a luxurious, velvety cloud, we topped it off with wild blueberries from Maine that we simmered with a dash of honey and buds of lavender.

To top it off, we added a sprinkle of flakey sea salt and our Honey Lavender Granola.

Ingredients

• 16 oz goat cheese, room temperature
• 1/2 cup milk

Wild Blueberry & Lavender Compote:

• 1 cup frozen wild blueberries (we got Wyman's from Whole Foods)
• 1 tbsp honey
• 2 tsp water
• 2-3 lavender buds

To serve:

• Quality sourdough loaf, sliced thick & toasted (we got ours from Scratch Bakehouse)
• bumble & butter Granola
• Flakey sea salt

Recipe

In a small saucepan, heat up frozen wild blueberries, honey, water, and lavender buds. Simmer until the blueberries are soft and almost jammy.

In a food processor, add the goat cheese and milk. Pulse until very smooth, scraping down the sides as necessary. When the goat cheese is smooth, transfer to a piping bag or just spread on toast.

Spoon the blueberry compote on top, then sprinkle with flakey sea salt and our granola - the honey lavender granola will be out in the spring, but in the meantime, our rosemary granola really does the trick!