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.
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55
Budget
