Halve the baguette lengthwise. Spread with the goat’s cream cheese and quarter both halves of the baguette. Strip the rosemary leaves from the stalks. Top the pieces of baguette with the blueberries, South Tyrolean ham and rosemary.
Place the crostini on a baking tray lined with baking paper and bake for 6 minutes at 200°C in a fan-assisted oven until crispy. Arrange the hot crostini on a board and drizzle with the blackcurrant crema. Serve immediately.