Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires

Impress your guests with this delectable canapé.

1 cup of Blueberry Balsamic Drizzle
day-old baguette
soft goat’s cheese or creamy blue cheese
rocket
venison medallions

Place 1 cup of Blueberry Balsamic Drizzle in a small saucepan and simmer for 5 minutes until reduced to ½ a cup in volume.

Slice the baguette and drizzle with a little olive oil then toast in an oven until golden brown.

Season the venison with salt and pepper then sear for 2-3 minutes on each side. Rest before slicing.

Spread each crostini with the cheese, top with rocket and venison and finish with a drizzle of the Blueberry Balsamic drizzle.

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