Goat cheese and strawberry canapés
15
2
12 canapés
No
Ingredients
- 12 slices of baguette bread with nuts
- 30 ml (2 tablespoons) of olive oil
- 15 ml (1 tablespoon) of mint, chopped
- 4 to 5 strawberries, diced
- 125 g of goat cheese (such as Capriny)
- 60 ml (1/4 cup) of arugula salad, chopped
For the garnishing:
- 30 ml (2 tablespoons) of balsamic caramel
- Ground pepper, to taste
For the balsamic caramel:
- 125 ml (1/2 cup) of balsamic vinegar
- 125 ml (1/2 cup) of sugar
Preparation
Side-by-side mode
- Set the bread slices on a baking sheet. Brown in the oven for 1 o 2 minutes over each side at “grill” (broil). Remove from the oven and cool down. Set aside in a hermetically sealed container at room temperature.
- In a bowl, mix oil with mint and diced strawberries. Set at fresh.
- In another bowl, mix goat cheese with arugula salad. Set at fresh.
- When serving, spread the croutons with the cheese preparation. Garnish with the strawberry mixture, then coat with a bit of balsamic caramel. Pepper.
For the balsamic caramel:
- In a casserole, bring the balsamic vinegar and sugar to a boil. Simmer uncovered for 15 minutes at low heat, without stirring, until the mixture is syrupy.
- Set a few drops on a plate to test the consistency: if the caramel freezes and forms a pearl, it’s ready. Remove from heat and cool down.
- Balsamic caramel may be stored in a hermetically sealed container in the refrigerator for up to 1 month.
Did you know that...
Our Quebec strawberries are available in season for pick‑your‑own in our fields in Sainte‑Brigitte‑des‑Saults and Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
See the product
