Pineapple Carpaccio with Thai Basil and Blueberries

1. 1

   To make Syrup: Combine sugar, 1/2 cup water, and basil in saucepan; bring to a boil; and cook 1 minute, or until sugar dissolves.

2. 2

   Remove from heat, let steep 5 minutes; strain, and cool.

3. 3

   Discard basil.

4. 4

   To make Carpaccio: cut pineapple in half lengthwise, then slice crosswise very thinly, 3/8-inch or thinner.

5. 5

   Arrange pineapple slices on serving plates, slightly overlapping slices; sprinkle lightly with salt, then drizzle each serving with 1 Tbs.

6. 6

   Syrup.

7. 7

   Stack basil leaves, then roll lengthwise.

8. 8

   Slice roll crosswise into thin strips.

9. 9

   Garnish pineapple with basil and blueberries.

10. 10

    Serve at room temperature or slightly chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.