Blue On Blue
• 1 cup (150 g) B.C. blueberries - fresh or frozen
• 1 tbsp (15 g) Roasted garlic (approx. 6 cloves)
• 1 tsp (5 ml) Balsamic vinegar
• 2 tsp (10 ml) Maple syrup
• ½ tsp (2.5 ml) Pepper – fresh, ground
• ½ tsp (2.5 ml) Salt
• 2 tbsp (40 g) Cream cheese (room temperature)
• 1 whole (20 slices) Baguette, thinly sliced and lightly toasted
• ¼ cup (40 g) Gorgonzola or Cambozola blue cheese
• 3 tbsp (30 g) Walnuts , chopped
• 3 tbsp (30g) B.C. blueberries - fresh
• 1 tbsp (10 g) Chives – fresh, sliced
1. Cut the top off of a bulb of garlic and wrap in tin foil. Slow roast in a 250°F/120°C oven for 60-75 minutes. Set aside to cool. Remove the roasted garlic from the bulb casing.
2. Lightly toast thin slices of baguette in a 250°F/120°C oven for approximately 5 minutes, until light golden brown. Allow to cool to room temperature.
3. In a medium saucepan, over a low heat, simmer the blueberries, roasted garlic, balsamic and maple syrup for approximately 10-15 minutes until cooked and most of the liquid is evaporated. Season with salt and pepper.
4. In a food processor or blender, puree the blueberry mixture with the cream cheese. Chill in the refrigerator for a minimum 1-2 hours until thickened.
5. Spread approx 1 teaspoon of blueberry mixture on each toasted baguette slice. Top with a slice of the blue cheese and sprinkle with a few chopped walnuts, a fresh blueberry and a sprig of chive. 6. Serve at room temperature.
If you're not a fan of blue cheese, you can make this recipe with goat cheese instead.