Jun 17 2014
I had the opportunity to do a food demo at the West Asheville Tailgate Market. My tent was next to the bee keepers who educated us on bees. They showed us a sample bee hive and other important equipment for bee keepers. Asheville has been the first designated city honored with the title “Bee City USA” and this week is “National Pollinators Week”.
Bees, bats, butterflies and some beetles are an important piece of our food chain because so much of our food is dependent on them for pollination. Pesticides have been linked to the reduction in these beneficial insects so each of us should do what we can to save them. I created a recipe just for this event and used local honey from Green Goddess, local blue berries from Thatchmore Farms, local balsamic vinegar from Highland Gourmet, basil from Herbs and Roots and a baguette from Simple Bread. Try this cool and refreshing treat while it is in season!
Blueberry and Goat Cheese Crostini
Featuring local honey, blueberries, balsamic vinegar, goat cheese, fresh basil and bread
1 cup fresh blue berries sliced in half
2 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon chiffonade fresh basil
4 ounces soft goat cheese
1 small baguette sliced
In a bowl, add honey, vinegar, and goat cheese. Cream these together and lightly add blueberries and basil. Top on top of a slice of baguette and serve. Approximately 8 servings.
Denise and Victoria
Vine Ripe Nutrition