Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
Impress your guests with this delectable canapé.
1 cup of Blueberry Balsamic Drizzle
soft goat’s cheese or creamy blue cheese
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.