Blueberry-Brie Toasted Cake Stacks

Instructions

Sweet Heat Blueberry Sauce:

1. Combine the sugar, water and cornstarch in a saucepan over medium heat until smooth. Add blueberries and jalapeno pepper. Bring to a boil; cook and stir for 8-10 minutes or until thickened and berries burst. Remove from the heat. Stir in lemon zest and lemon juice. Keep warm.

Pound Cake Stacks:

1. Spread butter on the sides of pound cake. Toast cake slices in a large skillet over medium heat for 1-2 minutes on each side or until golden brown. Transfer slices to a cutting board; cut each in half diagonally.
2. Place four cake slices on a parchment-lined baking sheet. Top each with a wedge of brie and heaping tablespoon blueberry sauce. Repeat layers twice, starting with cake.
3. Broil 3-4 inches from the heat for 1-2 minutes or until cheese is softened.
4. Transfer stacks to serving plates. Sprinkle with walnuts. Garnish with whipped cream and mint. Serve immediately.