WARNING: this is epic.
I love toast. I LOVE goat cheese. I love warm, sweet fruit. This is my new favorite thing. Ever.
Why is goat cheese so incredible? It’s creamy and tangy, goes well with most dishes (from eggs to salads to fruit) and it melts into dishes and visually disappears leaving it’s signature flavor behind.
I recently got a new cookbook, Seriously Delish, the cookbook from the blog How Sweet Eats. On the cover is a dish that I knew, no matter what it even was, would be in my belly very soon. Then when I cracked into the book and read it, my dreams came true. It was goat cheese. Hallejula. Specifically, it was Whipped Goat Cheese with Vanilla Fruit on toast! I heart toast so much!
This dish could be breakfast or a dessert. OR BOTH! It is easy to prepare, inexpensive (except the vanilla beans) and, as I’ve said, delicious. If you havn’t used vanilla beans before, be warned, they are not cheap. However, the fresh vanilla flavor that you get from using them is unlike an extract you could get. I love seeing the little flecks left behind when you use vanilla beans, it reminds me that this is a special dish
OK! Make this. Now!
21 Day Fix Whipped Goat Cheese with Warm Vanilla Berries on Toast Container Count:
blue: 1 (goat cheese) it’s actually a wee bit less
purple: 1/2 (berries)
yellow: 1 (bread)
Serves 4 servings
15 minPrep Time
15 minTotal Time
- 4 oz goat cheese crumbles
- 2 tbsp milk (soy, almond, cashew)
- 2 cups fruit (berries will be best)
- 2 tbsp water
- 1 tbsp honey
- 1 vanilla bean (cut in half, seeds scraped out)
- 4 slices bread, toasted
- Put the goat cheese and milk into a blender or food processor and pulse until smooth.
- Add fruit, water, honey, vanilla bean seeds, vanilla bean and salt to a small saucepan.
- Heat over low heat until simmering, stirring occasionally.
- Continue cooking until liquids form in to a syrup.
- Remove and discard vanilla bean.
- Spread 1/4 cup of the goat cheese mix on toast and top with a quarter of the fruit mixture.
- It's not a smoothie. It's not infused water. It's Mexican Fruit water! It's like watering down a smoothie which sounds gross, but it's actually amazing! Agua de fruta, as it's properly called, are super popular in Mexico because the fruit cools and cleanses the palette between spicy courses of food.
- You could make this with any fruits and combos of fruits you wanted. I chose strawberries, mango (from frozen) and pineapple (from can). It couldn't be more simple: fruit, water, agave nectar. BOOM. Fruit puree. Mix it with water, pour over ice and exclaim with joy that this is so delicious and refreshing!
- I made mine in a Vitamix and you could do the same in any blender. Be sure you have a small fine meshed strainer to pour through. This is what will make your water be perfectly smooth and you will not lose much fiber at all. Store it in the fridge and each time you have some be sure to stir it very well. The puree will settle in the pitcher.