Thyme and Orange Roasted Mulberries on Chèvre Smeared Toast

Mulberries and goat cheese pair well for this simple, quick tartine accented with oranges and fresh thyme.

When mulberries showed up in my farmer's market box, I had no idea what they were or what to do with them. A bit of crowdsourcing later and I got tons of suggestions from making jam, to popping them straight into one's mouth, to roasting with honey.

I went with a quick roast to soften the berries and help them release their juices. This makes a simple, quick breakfast for two. On toast. Who doesn't like toast??


Yield: 2 servings


4 slices whole grain seed artisan bread
1 tablespoon unsalted European butter (Kerrygold is my favorite)
4 ounces fresh mulberries
juice of half an orange
2 teaspoons chopped fresh thyme leaves, divided
1 teaspoon organic raw honey (I like Trader Joe's)
4 tablespoons goat cheese (also called chèvre)
Salt Farm Blackberry Sea Salt or flaked sea salt for garnish, optional


Preheat oven to 400 degrees Fahrenheit. Spray a second small rimmed baking sheet with cooking spray; set aside. Line a small rimmed baking sheet with aluminum foil. Spray with cooking spray; set aside. 

Spread butter on one side of all four slices of bread. Place on unlined prepared baking sheet butter side up; set aside.

Reserve 8 small berries and set aside. Remove stems from remaining berries then toss with orange juice, 1 teaspoon of the thyme leaves and honey in a small bowl to cover well. Pour onto foil-lined baking sheet. Place both berries and bread into oven and roast for 8 to 12 minutes until bread is toasted and berries are softened. Remove from oven. Mash the berries with a fork and pour back into a small bowl. Spread a tablespoon of goat cheese on each of the toasts. Divide the berry mixture between the toasts. Top with a fresh berry and sprinkle remaining thyme evenly over all four toasts. Finish with sprinkling of Blackberry Sea Salt or flaked sea salt, optional.