Sunday, November 24, 2013

Balsamic Blueberry And Chocolate Melba Toasts

A new blueberry sweet treat!  All the flavors balance on a nice crispy toast.  To make these little ones start by making a small yield blueberry jam, here is a basic recipe:

2 c. + 24 fresh blueberries (reserve the 24 blueberries to garnish the final product)
2 tsp. lemon juice
2 1/2 c. sugar
1 pouch fruit pectin

Prepare fruit in saucepan  on stove. Stir sugar into fruit. Mix well. Bring mix to full boil for 5 minutes over high heat; stir constantly.

Pour pectin pouch into fruit and continue to boil for 1 minute, stirring constantly. Remove from heat and skim off foam. Let this set in the refrigerator about an hour.

The next step is to reduce 1/4 cup balsamic vinegar with 2 tbsp sugar dissolved in it.  Bring to a nice syrupy consistency.

Now make a batch of hard shell chocolate, to do this:

Melt 7 ounces of  chocolate, either on a double boiler, or a microwave works nicely,  then stir in tbsp of coconut oil.  Make sure all ingredients melt and are incorporated.

To assemble lay out 2 dozen melba toasts on a tray.  Spread each one with blueberry jam.  Drizzle with reduced balsamic.  Now you can dollop some chocolate in the center and place a blueberry on top of each toast.  Place the tray in the freezer for a few minutes to set the chocolate.  Now you can display on a clean platter.  Serve.


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