-1 cup B.C. blueberries – fresh or frozen
-1 tbsp roasted garlic, see above(approx. 6 cloves)
-1 tsp balsamic vinegar
-2 tsp maple syrup
-½ tsp black pepper – fresh, ground
-½ tsp Salt
-2 tbsp cream cheese (room temperature)
-¼ cup (40 g) Gorgonzola or Cambozola blue cheese
-3 tbsp walnuts , chopped
-3 tbsp blueberries – fresh
– endive leaves, washed and separated
• 1 tbsp chives – fresh, sliced (optional)
1. In a medium saucepan, over a low heat, simmer the blueberries, roasted garlic, balsamic and maple syrup for approximately 10-15 minutes until cooked and most of the liquid is evaporated. Season with salt and pepper.
2. In a food processor or blender, puree the blueberry mixture with the cream cheese. Chill in the refrigerator for a minimum 1-2 hours until thickened.
3. Spread approx 1 teaspoon of blueberry mixture on each leaf. Top with a slice of the blue cheese and sprinkle with a few chopped walnuts, a fresh blueberry and a sprig of chive.
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch off the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
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