- Cook Time
- Prep Time
- 2 sheets filo pastry
- 1/2 cup unsalted butter, melted
- 12 oz Brie
- 1/2 small red onion, finely chopped
- 2/3 cup virgin olive oil
- 1 tablespoon sugar
- 2 teaspoons balsamic vinegar
- 1/4 cup dried Wild Blueberries (soaked in boiling water for 20 minutes and drained)
- 1 head of curly leaf lettuce
- 1 bunch chives
1 Pastry: Preheat oven to 350°F. Spread one sheet of filo pastry on a work surface, brush with melted butter.
2 Place a second sheet over the first and brush with more butter. Cut the filo pasty in half, brush one surface with butter and place one on top of the other.
3 Cut out into 1 1/2” squares. Place squares onto a baking sheet and bake in preheated oven for 10-12 minutes until golden.
4 Relish: Heat the onion in oil for 5-10 minutes until soft. Add the sugar, vinegar and Wild Blueberries, bring to a fast simmer and reduce juices to a syrupy consistency. Allow to cool.
5 Assembly: Place a piece of lettuce onto each filo shape, position a cube of Brie on each, then top with a small heap of Wild Blueberry relish. Finish with a length of fresh chive.
Source: Wild Blueberry Association of North America