Crisp watercress and the occasional burst of blueberries give this creamy, tangy dip more than a hint of bittersweetness. Around here it’s an absolute crowd-pleaser. Serve as an appetizer on pieces of grilled flatbread and garnish with more watercress. Enjoy!
• 125g goat cheese
• 80g plain yogurt
• a small handful of wild blueberries
• a bunch of watercress
• 1 tablespoon olive oil
• sea salt + ground black pepper
• a few grilled flatbreads or toast
Mix the goat cheese and yogurt in a food processor or whisk in a bowl until smooth.
Pour in a plate or a bowl and top with blueberries and watercress leaves.
Season with a small pinch of salt and a few cracks of black pepper.
Drizzle with olive oil and serve with flatbreads or toast and more watercress on the side.