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Recipe by Holly Noll

The talented lifelong Chef Holly Noll, Nutritionist and coach and co-owner of New Ethic gym, developed this beautiful holiday recipe to highlight our High Sierra Rustic Alpine vegan cheese. The Orange Blueberry Confit with Rustic Alpine in a Pastry Cup make a gorgeous savory, smoky hor d’ouervres with the perfect sweet balance.

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Orange Blueberry Confit with Rustic Alpine in a Pastry Cup
Orange, Blueberry, Sweet Onion Confit with Warm, Toasted, Rustic Alpine Cheese, Chiffonade Cut Fresh Basil in a Pastry Cup
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Appetizer
Servings
servings
Ingredients
Course Appetizer
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut onion in half then julienne and add to preheated pan on medium heat with melted VeganButter. Once browned, turn down and simmer until translucent then add blueberries, and both vinegar's and turn down to low. Simmer until the moisture has evaporated and the mix is thick/sticky. Remove from heat and set aside.
  2. Slice cheese into half inch slices, and then into roughly 1" squares. Add one square to the bottom of the filo cup, then fill to three-quarters full with confit, and top with another cheese square.
  3. Bake at 425°F until pastry cups and cheese are lightly browned.
  4. Let cool for 1 to 2 minutes and top with fresh blueberry and chiffed basil, enjoy!
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