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FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

BC Blueberry Balsamic Compote with Bee Pollen

By Juliana Campbell
/
Chef Recipes,Events
Hoang Nguyen is the Sous Chef for The Point restaurant. He has been part of the UBC culinary team since January 2022. You can taste all his menu creations over at The Point, set to reopen August 27th. You will find Chef Hoang at Sage Catering for all the events through summer.
  • Yield:

Ingredients

200g Blueberries fresh or frozen

2 tsp Honey, add an extra teaspoon your blueberries are tart

2 tsp Balsamic vinegar

1/4 tsp Salt

1/4 scant tsp Crush rosemary

454g Goat cheese

1 Baguette or crackers

Micro greens

Bee pollen

Instructions

  • Add the blueberries to a small saucepan over medium heat. Add the rosemary, honey, salt and balsamic vinegar. Cook over medium heat for 10 minutes, stirring occasionally.
  • Meanwhile, slice baguette and light grill or toast. 
  • Slice goat cheese in 1/8th thickness and place one on each slice of baguette.
  • When the blueberry balsamic has thickened, place over goat cheese and finish with bee pollen and micro greens.

By Juliana Campbell

Juliana or "Jules" is the Outreach and Events Coordinator for UBC Food Services. You might recognize her as the friendly face behind foodie events like Blueberry Fest, Summer Sizzler and Meet Your Maker.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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