Ces crostinis croustillants sont une entrée épicée et pleine de saveurs ou un canapé de fête. Red Devil, notre Red Leicester aux piments et poivrons Habanero fond à merveille sur des tranches de baguette grillées, tandis que les tomates acidulées...
Ces crostinis croustillants sont une entrée épicée et pleine de saveurs ou un canapé de fête. Red Devil, notre Red Leicester aux piments et poivrons Habanero fond à merveille sur des tranches de baguette grillées, tandis que les tomates acidulées au soleil, les oignons, le paprika fumé et le thym frais ajoutent une touche vibrante.
METHOD
Thinly slice the bread into small rounds then toast under the grill on one side. Set aside.
Remove the tomatoes from the oil, roughly chop them and put them in a bowl. Add the chopped onion and paprika, then stir in most of the thyme leaves.
Place the cheese slices on to the untoasted sides of the crostini and place under the grill until melted and bubbling.
Arrange onto a serving board, add a spoonful of the tomato topping then sprinkle on the rest of the thyme leaves.
METHOD
Thinly slice the bread into small rounds then toast under the grill on one side. Set aside.
Remove the tomatoes from the oil, roughly chop them and put them in a bowl. Add the chopped onion and paprika, then stir in most of the thyme leaves.
Place the cheese slices on to the untoasted sides of the crostini and place under the grill until melted and bubbling.
Arrange onto a serving board, add a spoonful of the tomato topping then sprinkle on the rest of the thyme leaves.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
