Pineapple Carpaccio with Thai Basil and Blueberries

By mrslopes

Thai basil has a stronger anise note than Italian sweet basil, and pairs beautifully with pineaple, 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.

Ingredients

• Syrup:
• 1 cup sugar or agave syrup
• 1 cup loosely packed Thai basil leaves
• Carapaccio:
• 1/2 pineapple, peeled and cored
• 8 Thai basil leaves
• 1/2 cup blueberries

Preparation

Step 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. 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 length-wise. Slice roll crosswise into thin strips. Garnish pineapple with basil and blueberries. Serve at room temperature or slightly chilled.