Blueberry Basil Balsamic Mozzarella Crisps
1 pint blueberries
1 tablespoon honey
1/4 cup balsamic vinegar
1/2 lemon, juiced
2 tablespoon fresh basil chopped
5 ounces fresh mozzarella cheese, diced
1 1/2 tablespoon canned coconut milk or heavy cream
1/2 tablespoon olive oil, plus more for brushing
1/2 of a whole grain baguette, sliced into 12 half inch thick slices
salt and pepper, for sprinkling
fresh basil, for garnish
- Preheat your grill to high heat or preheat your oven to 400° degrees F.
- In a medium saucepan, cook the blueberries, honey, balsamic vinegar and the lemon juice over high heat, stirring often, until the mixture thickens and the blueberries burst, about 10 minutes. Remove from the heat and set aside.
- While the blueberries cook mix together the mozzarella cheese, coconut milk or heavy cream and the 1/2 tablespoon olive oil in a medium bowl. Brush the baguette slices with olive oil and sprinkle with salt and pepper. Grill or toast the baguette slices in the oven on a baking sheet for about 5 minutes flip and top with a dollop of the cheese/milk/olive oil mixture and grill or bake until the cheese melts, about three minutes.
- Immediately top with the blueberries and a sprinkle of fresh basil and a grate of lemon zest if desired.