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Boysenberry Wine Compote with Goat Cheese and Basil

Serves 8 as an appetizer

Prep and Cook Time
25 mins

Cool Time
25 mins

Total Time
50 mins

Here's one for your summer-party recipe stash. Wine and black pepper make the compote sophisticated, and you can put the whole thing together in minutes--for guests to serve themselves.

su-Boysenberry Wine Compote with Goat Cheese and Basil Image

Photo: Annabelle Breakey; Styling: Robyn Valarik

 1 1/2 cups boysenberries or 3/4 cup each raspberries and blackberries
 1/4 cup spicy, fruity red wine, such as Grenache
 1/3 cup sugar
 1/4 to 1/2 tsp. pepper
 4 ounces goat cheese (soft fresh, or another favorite style)
  About 1/3 cup thinly sliced fresh basil leaves
  Thin, parchment-style crackers, preferably salted but with no other seasonings
Step 1

Put berries, wine, and sugar in a medium saucepan and coarsely mash with a potato masher. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced to 2/3 cup, 10 to 20 minutes. Add pepper to taste. Let cool to room temperature, about 25 minutes.

Step 2

Spoon compote into a small bowl. Set on a board alongside cheese, basil, a pepper grinder, and crackers for guests to serve themselves.

Step 3

Make ahead: Through step 1, up to 3 days, chilled.

Nutrition Facts

Servings Serves 8 as an appetizer

Amount Per Serving
Calories 81Calories from Fat 33
% Daily Value *
Total Fat 3g5%

Saturated Fat 2.1g11%
Cholesterol 6.5mg3%
Sodium 53mg3%
Total Carbohydrate 11g4%

Dietary Fiber 0.6g3%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.