Rice Paper Crisp Topped with Cheese, Nuts & Blueberry Compote

Heat the vegetable oil in a small pot. When hot enough for deep frying, place 1 or 2 rice paper quarters into the hot oil and fry until they puff up. This takes a few seconds. Remove from the hot oil and set aside to drain. Complete all the rice paper quarters. Once cool, they should be crispy. Break each quarter into half to make a bite-size crisp.

Heat a pan to medium heat, add the blueberries and balsamic glaze. Sauté until the blueberries start to soften slightly and are infused with the balsamic glaze. Remove from the pan and set aside to cool.

In a mixing bowl, add the cottage cheese, lemon zest, and lemon juice. Season with salt and pepper. Mix well, then place into a piping bag.

Assemble the crisps: pipe or spoon a dollop of the cottage cheese onto each crisp, sprinkle with the chopped walnuts, then spoon a little blueberry balsamic compote over the top. Garnish with edible flowers.