Ingredients:

  • 4 oz (113g) Plain goat cheese, chilled
  • 2 tbsp (30ml) Heavy cream
  • 1/2 tsp (2.5ml) Fresh cracked black pepper
  • 1 tsp (5ml) Fresh thyme leaves
  • 2 cups (60g) Baby spring mix or microgreens
  • 1 tbsp (15ml) Balsamic glaze
  • 1 tsp (5ml) Extra virgin olive oil
  • 1 pinch flaky sea salt
  • 24 Triscuit Crackers (Original or Cracked Pepper variety)
  • 1/2 cup (75g) Fresh blueberries

Instructions:

  1. In a medium bowl, combine the chilled goat cheese and heavy cream. Using an electric mixer on medium-high speed, whip for approximately 2 minutes until the mixture is fluffy and aerated. Fold in the black pepper and thyme leaves.
  2. In a separate small bowl, whisk together the balsamic glaze and extra virgin olive oil. Just before assembly, toss the baby spring mix in the dressing until leaves are lightly coated and glossy.
  3. Lay out the Triscuit crackers on a serving platter. Spread a dollop of the whipped goat cheese onto each cracker to create a moisture barrier. Top with a small cluster of dressed greens and 2-3 fresh blueberries. Optional: finish with a light drizzle of honey and a pinch of flaky sea salt.