2TbspPickle Creek Lavender Infused Balsamic Vinegar
2Tbspsugar
Salt & black pepper
1/2cmascarpone cheese
2-3TbspPickle Creek Blood Orange Thyme Infused Olive Oil
4slicessourdough bread
Instructions
Use a fork to stir together blueberries, sugar, a pinch of salt and black pepper, and Lavender Balsamic. Mash the blueberries a bit as you stir. Set aside for 30 minutes or so to let the berries juice.
Heat a large skillet over medium heat. Add Blood Orange Thyme Olive Oil to coat the bottom of the skillet. Fold in the blueberries with the mascarpone. Spread the mixture on 2 slices of bread and place the bread in the skillet.
Cook until golden brown, 3-4 min. Top each sandwich with bread and flip. Cook another 3-4 min until bottom bread is golden brown and cheese is warm. Enjoy!