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.