Summer Blueberry and Stone Fruit Crostini | CUESA

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Summer Blueberry and Stone Fruit Crostini


Amanda Cihlar, Sierra Cascade Blueberry Farm

This recipe was demonstrated for CUESA’s Market to Table program on June 22, 2019.


A small basket of fresh blueberries
2-3 stone fruits of your choice
10 ounces whipped goat cheese
½ cup heavy cream
1 tablespoon extra virgin olive oil
1 bunch basil
1 baguette
A pinch of lavender salt


Slice baguette on a diagonal and brush lightly with olive oil. Begin grilling on both sides of bread until crisp. Whip goat cheese with heavy cream to create a smooth spread. Slice stone fruit and place on grill or pan until fruit reaches desired tenderness. Pluck basil from stems. Stack leaves and roll them together. Slice basil into thin ribbons. Top crostini with whipped goat cheese spread and grilled stone fruit. Drizzle olive oil on top. Top with blueberries, lavender salt, and basil.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »