Pineapple Carpaccio with Thai Basil and Blueberries

• 1 cup sugar or agave syrup
• 1 cup loosely packed Thai basil leaves
• 1/2 pineapple, peeled and cored
• 8 Thai basil leaves
• 1/2 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.
2. Remove from heat, let steep 5 minutes; strain, and cool.
3. Discard basil.
4. To make Carpaccio: cut pineapple in half lengthwise, then slice crosswise very thinly, 3/8-inch or thinner.
5. Arrange pineapple slices on serving plates, slightly overlapping slices; sprinkle lightly with salt, then drizzle each serving with 1 Tbs.
6. Syrup.
7. Stack basil leaves, then roll lengthwise.
8. Slice roll crosswise into thin strips.
9. Garnish pineapple with basil and blueberries.
10. Serve at room temperature or slightly chilled.

sugar, basil, pineapple, basil, blueberries

Taken from www.vegetariantimes.com/recipe/pineapple-carpaccio-with-thai-basil-and-blueberries/ (may not work)