I’m all about kicking things up a notch when it comes to flavor.
I adore adding a bit of “hot” to the cool sweet of fresh fruit.
Years ago I made an award winning Kicky Blackberry Compote, satisfying the tastebuds of the Pacific Northwest.
This time I did something similar, but with blueberries and jalapeños, and served the sweet a top a wafer thin crisp and ultra decant creamy burrata.
This one’s a keeper.
Blueberry Jalapeño Balsamic Glazed Burrata Crisps
1/2 cup fresh Blueberry Jalapeño Jam*
1 cup fresh (or frozen) mixed berries
3 oz. fresh burrata cheese
2 Tbs. balsamic reduction glaze
wafer thin cracker crips
Marinate the berries in the Blueberry Jalapeño Jam for at least 24 hours (chilled).
Layer the crackers with a thin “slice” of burrata, topped with the marinated berries, and then drizzled with balsamic glaze.
Serve close to room temperature.
24 oz. mixed fresh blueberries
1 1/2 cups cane sugar
juice and zest of 1 Meyer lemon
1 large jalapeño pepper, seeded and minced
pinch of salt
Gently coat the berries with sugar and allow to macerate for about 10 minutes. Add remaining ingredients. Cook on low to medium heat 30-35 minutes, breaking down the berries with the back of a wooden spoon to allow and assist them in releasing juices every once in a while. They will start out bubbling, but reduce to a simmer. The jam is done once the pectin coats the back of the spoon.
Transfer to mini mason jars and allow to cool and set.
