Salmon Crostini with Savoury Blueberry Compote

Ingredients:
½ cup fresh or frozen blueberries
5-6 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 Tbsp. Blueberry Balsamic
2 tsp. lemon juice
1 baguette, cut into thin slices
Lemon Olive Oil for toasting and drizzling
sea salt to taste
thinly sliced smoked salmon
ricotta or cream cheese
freshly ground pepper if desired
thinly sliced green onion, fresh dill, or parsley for garnish

Add blueberries, thyme, rosemary, balsamic, and lemon juice to a medium sauce pan. Alternatively, make sprig bundle with cheese cloth before adding herbs to sauce. Over medium heat, bring to a boil and then reduce heat to low and simmer for 15 minutes, stirring occasionally. As the blueberries cook, the sauce will reduce and thicken. As sauce nears completion, taste and add salt if desired.

Once sauce is cooked, remove herb springs and allow to cool. Can strain sauce if only desiring a syrup-like consistency.

Preheat oven to 325F. Arrange baguette slices on a baking sheet. Drizzle or brush generously with Lemon Olive Oil and sprinkle with sea salt. Toast until desired doneness, then cool.

Assemble crostini with cheese and salmon slices, topping with Blueberry Balsamic Compote. Finish with additional drizzle of Lemon Olive Oil, sea salt and garnish.