Kickstarting our month of Blueberry appreciation I’m sharing with you our Blueberry and Fromage Frais Toast. A very simple breakfast dish to create, but highly instagrammable. It’s a win win really!
All the products mentioned in our posts over the next few weeks will all be available at the Gellibrand River Blues and Blueberry Festival market on the Sunday. I’ll attach all contact details at the bottom of the post for you if any spark your interest.
When trying to coordinate all our blueberry recipes and products I was constantly on the phone to these produce companies. Not because we were chatting about the weather, but because each person I spoke to was so passionate about their product. I would learn a little about their history, where their produce comes from and how everything is made and packaged. It was obvious why they do what they do! I don’t think I had a phone conversation that was less than 10 minutes and it was really nice to see that level of dedication and passion.
Blueberry and Fromage Frais Toast
- 150g blueberries
- 150g blackberries
- 2 tbsp sugar
- 1-2 Otway Artisan Panini Bread Rolls
- Elespeth and Irene’s Blueberry Chutney
- 200g tub Fromage and Legumes Holy Goat Fromage Frais
- A drizzle of honey
- A small handful of Go Nuts Salty Caramel Macadamias, chopped
Place the berries and sugar in a small saucepan and cook over low heat for about 10 minutes or until the berries have softened and created a sauce. Set aside.
Slice the Otway Artisan Panini Bread Rolls in half lengthways and toast. Spread with Elespeth and Irene’s Blueberry Chutney and top with a few dollops of Fromage and Legumes Holy Goat Fromage Frais. Spoon the berry mixture on top and drizzle with some honey. Sprinkle with Go Nuts Salty Caramel Macadamias and enjoy!
(I told you it was easy)
A little about the local produce used in this recipe-
Otway Artisan gluten free bread – If I’m being honest, I normally wouldn’t opt for anything gluten free. I pray I never become coeliac because I just don’t know how I’d cope. Emma and I tried everything we photographed and I can honestly say, this bread is amazing! I don’t know what I’d tried in the past, but it was nothing like this! A bit crunchy on the outside but soft on the inside. Justin and his team bake their bread daily in Birregurra and were so helpful and lovely to deal with.
Elespeth and Irene’s preserves – I spoke to Elespeth (Eppy) over the phone a few times and she was always up for a bit of a chat. Most of her produce used in the preserves and sauces is home grown and hand picked. Her list of products available was extensive and Emma and I struggled to choose which ones we’d like to use! We settled on her Blueberry Chutney (as well as a few extras to try at a later date)
Fromage and Legumes – Eva was so passionate about her product and had so many different ideas on what we could do and where it could take us. She sells her certified organic cheeses at the Torquay Farmers Market every Saturday and a different market each Sunday. We’ve used a few of her different cheeses in two more recipes so keep your eyes peeled!
Go Nuts on the Great Ocean Road – I took a road trip out to Lavers Hill to find some of these delicious more-ish nuts. They have a variety of different nuts in different coatings, but we couldn’t go past the Salty Caramel Macadamias! They were the perfect finishing touch on our Blueberry toast.
Stay tuned for our next post – it’s a burger and it’s a goodie!