Bleu d'Auvergne & sun-dried tomato bruschetta
Personas
1
Tiempo de preparación
Dificultad
Coste
Receta creada por :
a chef, member of the BBCC
Momento(s) de consumo :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Receta realizada con :
Lista de ingredientes
- Pumpkin and walnut bread
- Bleu d'Auvergne cheese
- Sun-dried tomatoes
- Red onion
- Butter
- Sugar
- Soy sauce
- Pepper
- Olive oil
- Oregano
Etapas de preparación
- 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.