Ingredients
1 (15-oz.) package frozen blueberries, thawed
1 cup sugar
1/2 cup Mirassou Sauvignon Blanc
1/2 cup chicken stock
1/2 cup fresh lemon juice
3 sprigs fresh rosemary
2 sprigs fresh thyme 16 bite-sized fresh mozzarella balls
16 garlic rubbed grilled baguette slices
16 oil packed sun-dried tomato halves, chopped
Preparation
Stir together blueberries, sugar, wine, stock, lemon juice and herbs in a medium saucepan. Bring to a boil; reduce heat to medium-high. Cook, stirring frequently, for about 40 minutes or until mixture is thickened and reduced to a jam-like consistency. Let cool, then remove herb stems. Place mozzarella balls onto skewers and toast over an open flame, turning skewers to evenly melt cheese. Top grilled baguette slices with a little of the sun-dried tomatoes, a spoonful of blueberry mixture, then a melted cheese ball.
