A sweet and sour syrup made by reducing a jar of pickled blueberries gives these crostini a dramatic flavour punch.
Ingredients
- Pickled blueberries (see recipe)
- 1 large baguette
- 4 sprigs thyme leaves, picked
- 100 grams (1/4 pound) sharp blue cheese cut into thin slices
- 1 cup baby arugula
- 2 tablespoons walnut pieces
- olive oil to taste
Instructions
Preheat oven to 350F.
Drain pickled blueberries and pour liquid into a small saucepan along with half of the blueberries, the vanilla bean and bay leaves. Reserve the remaining berries and discard the cloves and allspice. Heat the saucepan on medium-high heat and reduce the liquid by half. Turn off the heat and pour in the remaining blueberries and stir. Allow to cool.
To prepare the crostini, cut a baguette into 1/2-inch slices and lay on a tray. Place in the preheated oven and allow the bread to become crispy, but without colour, watching carefully and turning once. Set aside and allow to cool.
Toast walnuts in a hot pan until golden. Set aside to cool.
On cooled crostini, lay arugula, small slices of blue cheese and toasted walnuts. Drizzle with blueberries and syrup.
