Canapés Burrata, Proscuitto & Compoté de Bleuets à la Ghost
20 minutes • 5 servings (starter)


Savor our refined canapes combining creamy burrata, crispy prosciutto and blueberry compote enhanced with our Firebarns Ghost sauce. This blend of sweetness and spiciness, placed on a baguette crouton and crowned with a sage leaf, offers an explosion of flavors in the mouth. Perfect for elevating your appetizers!


  • 10 slices of prosciutto
  • 10 baguette croutons
  • 10 sage leaves
  • 250 g of burrata cut into 10
  • 6 oz blueberries
  • 1/2 tsp. Ghost Hot Sauce
  • 50 ml of honey
  • 1 C. tablespoon of water
  • 1 C. cornstarch


  1. On a cookie sheet, place the prosciutto slices on the bread croutons and place in the oven at 400°F for 5 to 10 minutes or until the prosciutto begins to toast. Remove and reserve.
  2. In a skillet over medium heat, melt the water and cornstarch. Add the blueberries, honey and Firebarns Ghost. Continue cooking over medium-high heat or until the blueberries lose their juice and the texture becomes that of compote. Remove from heat and reserve.
  3. On a serving platter, place the proscuitto croutons, add the burrata, the blueberry compote and a small sage leaf.

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