Warm Cheese Toasts with Honeyed Fresh Cranberry Tapenade
Ingrédients
For the toasts
6 slices home-style bread, lightly brushed with oil
300 g raclette cheese
For the fresh cranberry tapenade
250 ml (1 cup) fresh parsley, finely chopped
180 ml (3/4 cup) Fresh Cranberries, sliced
125 ml (1/2 cup) whole pumpkin seeds
1 green onion, snipped with scissors
45 ml (3 tablespoons) local honey
15 ml (1 tablespoon) top-quality extra virgin olive oil
Salt and pepper to taste
And now for something a little different! An elegant dish to serve at your next brunch, with bubbly or mimosas – straight from the oven or at room temperature.
You can make the fresh cranberry tapenade with honey several hours ahead and keep it in the fridge. The tangy taste of the honeyed cranberries makes a perfect match with the salty cheese – a beautiful balance of flavours!
Les étapes
For the toasts
Preheat oven to 200°C (400°F). Place rack in the middle of the oven.For the toasts
Preheat oven to 200°C (400°F). Place rack in the middle of the oven.Brush bread slices with oil and place on a baking sheet. Toast bread on one side for 10 minutes or until golden brown.
Brush bread slices with oil and place on a baking sheet. Toast bread on one side for 10 minutes or until golden brown.
Turn toasts over and place 2 slices of cheese on each toast. Turn oven up to broil and leave for 2 minutes or until cheese has melted.
Turn toasts over and place 2 slices of cheese on each toast. Turn oven up to broil and leave for 2 minutes or until cheese has melted.
For the tapenade
Mix all tapenade ingredients in a bowl. Add salt and pepper to taste. Set aside.For the tapenade
Mix all tapenade ingredients in a bowl. Add salt and pepper to taste. Set aside.To assemble
Top each toast with 15 to 30 ml (1 to 2 tablespoons) of tapenade. Arrange on a serving platter and place in the middle of the table.To assemble
Top each toast with 15 to 30 ml (1 to 2 tablespoons) of tapenade. Arrange on a serving platter and place in the middle of the table.