soft goat cheese (chevre) (at room temperature)
Handful of fresh Italian parsley leaves (rough chopped)
crostini (slices of French baguette, lightly toasted)
Gently stir the blueberry purée and goat cheese together until the cheese has swirls of blue throughout. Spread a thick layer onto each crostini and sprinkle with fresh parsley leaves. Serve at room temperature.
Note: This blueberry-goat cheese mixture is also delicious stuffed into 2 pan-seared chicken breasts! Simply slice open one side of a chicken breast and stuff a generous amount of the mixture inside, along with some of the fresh parsley. Place the chicken into a hot oven-safe skillet with 1 to 2 tablespoons of olive oil and cook for 3-4 minutes on each side. Then put the whole pan into a 350-degree oven for an additional 10-15 minutes, or until the chicken is fully cooked. Drizzle with more warmed blueberry purée to serve.