Bleu d'Auvergne & sun-dried tomato bruschetta
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
a chef, member of the BBCC
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- Pumpkin and walnut bread
- Bleu d'Auvergne cheese
- Sun-dried tomatoes
- Red onion
- Butter
- Sugar
- Soy sauce
- Pepper
- Olive oil
- Oregano
Preparation steps
- Chop the red onion and cook in a pan with butter. Once cooked, add the sugar and soy sauce.
- Stir and cook for a few minutes.
- Slice the bread and bake at 180°C until the slices are lightly golden.
- Cut the sun-dried tomatoes into pieces and put them in a bowl with the olive oil, oregano and pepper.
- Cut the blue cheese into cubes.
- Arrange the caramelised red onion, the blue cheese cubes and the dried tomato mixture on the slices.