Dinner
Plumcot Farro Salad
50 min
Ingredients:
Shell
16 oz pillsbury crescent doughBlueberry Compote
9.8 oz of Jumboz blueberries1/8 cup of sugar
1 tsp. of cinnamon
2 tbsp. of lemon juice
1 tbsp. of corn starch
Filling
8 oz of goat cheese8 oz of cream cheese
1 tbsp. of honey
1/2 cup of blueberry compote
Steps:
Step 1
Preheat oven to 400 degrees. While oven is heating, tear 16 sheets of foil and form into carrot shaped cones, spray with non-stick spray.
Step 2
Cut dough into 1 inch strips and wrap around the foil. Then place into the oven and bake for 7 to 9 minutes or until golden brown.
Step 3
While dough is baking, combine blueberry compote ingredients on the stove over medium heat. Bring to a simmer, once blueberries are broken down and ingredients are well combined you can remove the mixture and allow to cool.
Step 4
Once the compote is cooled, mix together goat cheese, cream cheese, honey, and the compote. Mixture should be fully purple in color. Place this mixture into a piping bag.
Step 5
Remove crossaints from the oven and immediately take out the foil forms. Allow to cool before filling.
Step 6
Using the piping bag, fill crossaints, and serve!
