Pineapple Carpaccio with Thai Basil and Blueberries Recipe

Pineapple Carpaccio with Thai Basil and Blueberries

Serves 4

30 minutes or fewer

Thai basil has a stronger anise note than Italian sweet basil, and pairs beautifully with pineapple, but sweet basil may be substituted. Salting the pineapple brings out the flavor of a less than stellar fruit. Leftover syrup combines refreshingly with lime, lemon, or grapefruit juice and still or sparkling water to make spritzers.

Syrup

1 cup sugar or agave syrup
1 cup loosely packed Thai basil leaves

Carpaccio

½ pineapple, peeled and cored
8 Thai basil leaves
½ cup blueberries

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

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

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

4. Stack basil leaves, then roll lengthwise. Slice roll crosswise into thin strips. Garnish pineapple with basil and blueberries. Serve at room temperature or slightly chilled.