Sweet Ermite–blueberry crostini on a bed of greens Recipe

Name: Sweet Ermite–blueberry crostini on a bed of greens
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 20 ml (4 tsp.) balsamic vinegar; 20 ml (4 tsp.) olive oil; 5 ml (1 tsp.) honey; 1 L (4 cups) mesclun lettuce; ½ red onion, sliced; 250 ml (1 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.) Ermite cheese

Ingredients

20 ml (4 tsp.) balsamic vinegar
20 ml (4 tsp.) olive oil
5 ml (1 tsp.) honey
1 L (4 cups) mesclun lettuce
½ red onion, sliced
250 ml (1 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.) Ermite cheese

PREP TIME 15m	COOK TIME 5m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Preheat oven to broil.
In a small bowl, combine the first three ingredients and set aside.
On 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.
Place bread slices on a cookie sheet and lightly brush tops with oil.
In a bowl, roughly crush remaining blueberries with a fork until reduced to a purée and spread an equal amount on each slice of bread.
Place 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.
Serve immediately, placing two Ovinsard crostini on each plate.