Heat 2 tbsp blueberry jam plus 1 tbsp water in a microwave safe bowl for about 15 seconds or until it's slightly melted. Stir and set aside.
While jam mixture is cooling, diagonally slice the baguette into 1/2 inch slices (it should yield between 30 or so pieces) and place on a baking sheet. Pop into the oven and lightly toast for 8-10 minutes or until the edges are slightly golden brown. Set aside.
Pour sugar into a brown paper bag then add the blueberries to the jam mixture, gently stirring until each berry is lightly coated. Using a slotted spoon, scoop about 1/4 of the blueberries out of the bowl, shake off the excess jam, and add to the bag of sugar. Gently shake the berries in the bag until each one is coated very well with sugar. Using your hands, take the berries out of the bag and place on a wire rack. Continue in small batches until all blueberries are coated in sugar. Set aside to set. NOTE: MAKE SURE YOU USE A WIRE RACK HERE. IF YOU DON'T AND PLACE THE BERRIES ON A STANDARD COOKIE SHEET OR PLATE THE SUGARS WILL START TO BREAK DOWN THE BERRIES AND RELEASE THEIR JUICES MAKING THEM SOGGY.
Mix together goat cheese, the remaining 2 tbsp of blueberry jam, salt, pepper and two tablespoons of milk. Add another tablespoon of milk if the cheese mixture is too thick to spread. Gently stir in basil then spread a small amount of the cheese mixture onto each slice of baguette.
Add 2-3 of the crystallized blueberries to the top of each slice, sprinkle with pomegranate arils and a few strands of basil ribbons. Arrange on a plate and serve