Blueberry Crostada with Rosemary Tangerine Glaze

The U.S. Highbush Blueberry Council has come up with a super fun new blogger recipe contest and they're calling it  "Blueberries Meet Their Match"

Entries are supposed to combine blueberries with your choice of: balsamic, rosemary, coconut or banana. For me, it wasn't a question which one I would pick to play with. I love sweet and savory combos and frequently add herbs to sweet recipes and drinks, so rosemary and blueberries it was!

This crostada is so easy to throw together and I love how impressive it looks after very little effort.

The cornmeal on the crust gives it a little texture, the blueberries are sweet, plump and deliciously juicy and it pairs so perfectly with the tangerine and rosemary in the glaze.

I see this as a perfect addition to a brunch table, especially since it is truly magnificent served with a mimosa on the side!
It's so good, my husband told me it was "the bomb" after shoveling his first slice down.....
we don't even talk like that, but I actually had to agree with him!

Blueberry Crostada with Rosemary Tangerine Glaze

1 teaspoon cornmeal

1 refrigerated pie crust

3 cups frozen blueberries

4 Tablespoons sugar

1 teaspoon tangerine zest

1 Tablespoon flour

1 teaspoon heavy cream

1/2 teaspoon finely minced fresh rosemary

1/3 cup powdered sugar

2 teaspoons tangerine juice

Pre heat oven to 400 degrees.

Sprinkle 1/2 teaspoon of the cornmeal on a large stonewear baking sheet or non stick cookie sheet.

Unroll the pie crust, lay it on top of the cornmeal and sprinkle the remaining 1/2 teaspoon cornmeal evenly across the top of the crust.

In a medium mixing bowl stir together the frozen blueberries, sugar, zest and flour. Pour the mixture in the center of the pie crust leaving a 1 inch lip around the rim uncovered.

Lift and gently fold the edges up around the filling, loosely forming with your hands.

With a pastry brush, brush a layer of the heavy cream over the pie crust.

Place in the oven and bake for 25-30 minutes.

Remove from the oven when the crust is nicely browned and allow to sit aside and cool for 30 minutes to 1 hour.

In a small bowl stir together the rosemary, powdered sugar and tangerine juice to form a glaze.

Drizzle glaze evenly over the crostada and serve.

 

If you are interested in other delicious ideas for blueberries visit here

I am SO excited to say that I won the "runner up"

$500 prize for this contest!
Thanks again to the US Highbush Blueberry Council for another fun contest!