St-Honoré Canapés with Blueberries

Name: St-Honoré Canapés with Blueberries
Yield: 24 canapés
Ingredients: 2 tsp (10 mL) butter; 1/4 cup (60 mL) blanched leek minced; 1 cup (250 mL) blueberries washed; 1 tbsp (15 mL) fresh basil chopped; Salt and freshly ground pepper to taste; 1 baguette bread thinly sliced; 8 oz (225 g) Canadian St-Honoré cheese sliced

This is the St-Honoré Canapés with Blueberries recipe.

Prep: 15 min
Cooking: 5 min

Yields 24 canapés

Ingredients

2 tsp (10 mL) butter
1/4 cup (60 mL) blanched leek minced
1 cup (250 mL) blueberries washed
1 tbsp (15 mL) fresh basil chopped
Salt and freshly ground pepper to taste
1 baguette bread thinly sliced
8 oz (225 g) Canadian St-Honoré cheese sliced

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Preparation

Preheat oven to 425° F (210 °C).

In a skillet, melt the butter over a medium heat and sauté the leek for 1 minute. Add the blueberries and cook for 2 minutes. Incorporate the basil and season to taste.

Meanwhile, top each slice of bread with a thin slice of Canadian St-Honoré cheese. Arrange on a cookie sheet.

Slide sheet into oven to crisp the bread and melt the Canadian St-Honoré cheese.

Remove from oven and immediately top with a little of the blueberry mixture.

Serve hot or warm.

Véronique Gagnon-Lalanne, chef