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- 20 g unsalted butter
- 125 g blueberries
- 1 1/2 Tbls caster sugar
- 400 g slices scamorza cheese or mozzarella
- 8 x thin slices italian-style speck or prosciutto
- 100 g salad greens, to serve
Melt butter in a small frying pan on medium heat. Add blueberries and cook, shaking pan regularly, for 2 mins, until blueberries start to release juices. Reduce heat to low, add sugar and cook for another 4 mins, until blueberries are soft and juices are syrupy.
Preheat a chargrill or barbecue on high. Wrap each slice of cheese in 2 slices of
speck. Cook for 4 mins each side, until speck is golden and cheese begins to soften.
Transfer cheese to a serving plate and spoon over blueberries and syrup. Drizzle with a little extra virgin olive oil and serve with salad greens.
In each serve: 1753 kilojoules, 33g protein, 28g total fat (17g sat fat), 10g carbohydrate(10g sugar), 1g fibre, 841mg sodium.