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CANAPÉS À LA BURRATA, PROSCIUTTO & COMPOTÉ DE BLEUETS À LA GHOST

BURRATA, PROSCIUTTO & BLUEBERRY GHOST COMPOTE

Level: Very easy
Time: 20 minutes
Person: +/- 10 people

Ingredients:
- 10 slices of prosciutto
- 10 baguette croutons
- 10 sage leaves
- 250 g of burrata cut into 10
- 6 oz of blueberries
- 1/2 tsp of Firebarns Ghost sauce
- 50 ml of honey
- 1 tbsp of water
- 1 tbsp of cornstarch

Preparation:
On a cookie sheet, place prosciutto slices on bread crusts and place in a 400°F oven for 5 to 10 minutes or until prosciutto begins to toast. Remove and set aside.

In a skillet over medium heat, melt water and cornstarch. Add blueberries, honey and Firebarns Ghost. Continue cooking over medium-high heat or until blueberries lose their juice and the texture becomes like a compote. Remove from heat and set aside.

On a serving platter, place proscuitto croutons, add burrata, blueberry compote and a small sage leaf.

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