Sweet Ermite–blueberry crostini on a bed of greens
Prep Time
Cooking Mode
20 ml (4 tsp.) tsp. balsamic vinegar
20 ml (4 tsp.) tsp. olive oil
5 ml (1 tsp.) tsp. honey
1 L (4 cups) cup mesclun lettuce
½ red onion, sliced
250 ml (1 cup) cup blueberries
To taste cracked black pepper
1 half Sensations by Compliments ciabatta loaf, cut on the diagonal in 1 cm slices
To taste olive oil
90 g (3 oz.) oz Ermite cheese
20 ml (4 tsp.) tsp. balsamic vinegar
20 ml (4 tsp.) tsp. olive oil
5 ml (1 tsp.) tsp. honey
1 L (4 cups) cup mesclun lettuce
½ red onion, sliced
250 ml (1 cup) cup blueberries
To taste cracked black pepper
1 half Sensations by Compliments ciabatta loaf, cut on the diagonal in 1 cm slices
To taste olive oil
90 g (3 oz.) oz Ermite cheese
Directions
1Preheat oven to broil.
2In a small bowl, combine the first three ingredients and set aside.
3On four small plates, place an equal amount of mesclun lettuce, red onions and 75 ml (1/3 cup) blueberries. Pepper to taste and drizzle each plate with vinaigrette.
4Place bread slices on a cookie sheet and lightly brush tops with oil.
5In a bowl, roughly crush remaining blueberries with a fork until reduced to a purée and spread an equal amount on each slice of bread.
6Place about 10 g (1/3 oz.) sliced cheese over blueberries and broil for about three minutes or until cheese is melted and bread is golden brown.
7Serve immediately, placing two Ovinsard crostini on each plate.
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Personal Note
Personal Note