I love fruit compotes on hors d'œuvres and party appetizers, but I often find the sugar to be way overpowering. Pairing a fruit compote with Hushållsost helps give the appetizer a nice balance of sweet and savory.

If you’re not familiar with Hushållsost, it is a really mild cheese made from Swedish cow’s milk. You’ll sometimes see labeled as Swedish farmers cheese or Scandic farmers cheese. It doesn’t have a lot of flavor which makes it the perfect kind of ‘safe’ cheese to serve at a party.

Today’s recipe is crostini with topped with the gentle Hushållsost cheese and a warm blueberry-basil compote.

For 8 servings:

• ¼ c. water
  
• 2 tbsp. granulated sugar
• 1 c. blueberries
• 2 tsp. lemon juice
  
• 1 tbsp. minced Italian basil
• 4 oz. HushÃ¥llsost, sliced into 16 pieces
  
• 16 whole wheat baguette slices, about <1cm thick
• 2 tbsp. salted butter, melted
  

Cook the first three ingredients in a small saucepan, covered, for about 5 minutes over medium heat. Cook uncovered for about 5 minutes, stirring occasionally and using a wooden spoon to press down on the berries until all the berries have burst. Turn off the heat. Stir in the lemon juice and minced basil. Let it cool to warm.

Meanwhile, brush baguette slices with melted butter. Toast the slices in the oven by toasting it on the broil setting for 2 minutes. Top each freshly toasted crostini with cheese and about a tablespoon of blueberry-basil compote.

Bonus points: make a double batch of compote so you can spoon some on your breakfast. They’re great in oatmeal and on pancakes, cakes, and waffles.

Read the original on: Frites & Fries