Baked Apple Caprese with Blueberry Balsamic Glaze
For the Glaze:
- 2 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 2 tablespoons Stella's Table Herb, Essential Blend
- 2 tablespoons Stella's Table Lemon Honey Jelly
- 1/2 cup balsamic vinegar
- 1/4 teaspoon Stella's Table Sea Salt, Essential Blend
- 1/2 teaspoon Stella's Table Pepper, Essential Blend
- 2 cups fresh blueberries
Instructions:
In a large sauté pan over medium heat, melt one tablespoon of butter with the olive oil. Add the shallots, garlic and the Stella's Table Herb, Essential Blend. Cook for 2 minutes.
Add the Lemon Honey Jelly, sea salt and pepper to the mixture. Stir and then add the fresh blueberries. Reduce the heat to low and simmer for 5 minutes. The blueberries should begin to soften and the sauce will start to reduce.
Add the remaining butter and cook for another 3 minutes.
Remove the sauce from heat and let cool.
Use with our Apple Blueberry Balsamic Caprese or over chicken or pork.
For the Basked Apple Caprese:
- 4 medium sized green apples (we used Gravensteins)
- Vanilla extract
- 4 ounces sliced mozzarella
- Fresh basil leaves, about 15 total.
- Pinch of Stella's Table Pepper, Essential Blend
Instructions:
Peel and core the apples. Cut into 1/2" rings.
Place parchment paper onto a cooking sheet and spray with cooking oil.
Place the apples onto the sheet pan and brush the apples with the vanilla extract.
Bake at 375-degrees for 10 minutes.
Once the apples are cooked, place on a serving platter.
Top with mozzarella cheese and drizzle with glaze.
Add chopped basil, pepper and enjoy.
