1 Tablespoon canola oil
1 shallot, minced
1 Tablespoon peeled and minced fresh gingerroot
2 cups fresh blueberries, rinsed
2 cups red seedless grapes, rinsed
1/3 cup sugar
2 Tablespoons red wine vinegar
1 (3-inch) strip lime zest
1/2 teaspoon minced fresh rosemary leaves
Salt and pepper to taste
1 baguette, into 1/2-inch-thick rounds
Olive oil for toasting baguette slices
Goat cheese, cream cheese or mascarpone cheese
Heat oil in a large skillet.
Add minced shallot and sauté until tender, but not brown.
Stir in minced gingerroot, blueberries, grapes, sugar, red wine vinegar, lime zest and rosemary.
Bring mixture to a boil.
Reduce heat and simmer for 20 to 30 minutes.
Season with salt and pepper.
Transfer to a large glass bowl.
Allow to cool to room temperature.
Cover bowl tightly and refrigerate.
At this point, topping can be refrigerated for up to 2 weeks.
Brush both sides of bread slices with olive oil.
Place on large baking sheet.
Slide under broiler.
When brown on one side, turn slices of bread and brown on the other side.
To serve, set out cheese of choice, toasted baguette slices and Sweet Savory Blueberry Topping.