Heat a small saucepan over medium heat. Add blueberries, honey, lemon juice, lemon zest and salt. Stir frequently until blueberries begin to burst; about 5-7 minutes.

Remove from heat and stir in vanilla extract. Set aside, uncovered, to cool completely.

Place goat cheese and cream cheese in a medium mixing bowl and beat with a hand mixer until well combined and smooth. Stir in 1 tablespoon of honey and the chopped rosemary.

Spread the goat cheese mixture into a shallow dish or plate, then top with the blueberries, leaving a 1-inch so the blueberries don’t drip off the sides. Drizzle with honey if desired and top with a sprig or two of fresh rosemary.

Refrigerate for at least 1 hour or up to 2 days. Serve with your favorite crackers.