Pickled Blueberries 

While blueberries are in full swing, we are using them in everything these days. The other thing we are using a lot of are any of the amazing cheeses from Green Dirt Farm. In this quick, easy recipe, these two worlds collide to create these fun little blueberry biscuit bites that will wow your crowd as an hors d’oeuvre or a quick dessert. Enjoy!
-Queen Christine
 
Pickled Blueberries

1/2 pint blueberries
1/2 cup white wine vinegar
1 tablespoon sugar
1 teaspoon Curio Aegean Salt
1/2 teaspoon black peppercorns
6 sprigs fresh thyme
American Vintage Wine Biscuits
Green Dirt Farm, Fresh Sheep’s Milk Cheese
Frost Honey with Ginger
1/2 lemon, zested
freshly ground pepper

  1. In a medium sauté pan, add blueberries, vinegar, sugar, salt, peppercorns and thyme. Over medium-high heat, bring ingredients to a boil, until blueberries start to burst and pickling juice is slightly thick and syrupy, about 3 minutes. Allow to cool if using immediately. Otherwise the blueberries can be stored in an airtight container for up to one week.
  2. To assemble blueberry biscuits, top each cracker with a heaping teaspoon of the fresh sheep cheese and sprinkle with a small pinch of lemon zest. Add to that about 1/2 teaspoon of honey, 2 pickled blueberries and a grind of fresh pepper.  Can be made up to 1 hour ahead.

 
Makes: 1/2 cup pickled blueberries
             1 dozen biscuits