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Toasted bread, whipped goat cheese, candied tomatoes, roasted onion and minced beef with spices

Vegetables and Fruits, Beef, Salted, Brunch

A generous and flavorful appetizer that definitely gets the job done!


Recipe for 12 Tapas

Gourmet toasted bread spread

2 Thick slice(s)
Country bread
250 Gr
Fresh goat cheese
50 Ml
35% whipping cream
1 Unit(s)
4 Dash
Balsamic vinegar reduction
320 Gr
Boston cut beef
20 Gr
20 Gr
Cinnamon powder
20 Gr
Cumin powder
20 Gr
Ground coriander
20 Gr
Brown sugar
4 Pinch(es)
Fleur de sel
16 Unit(s)
Cherry tomatoes
2 Sprig(s)
1 Leaf(ves)
Bay leaf
100 Ml
White wine
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 30.00 min

Preheat your Oven at 335.00 °F

  • Gourmet spread bread

    Beef sirloin

    Mix all the spices together until homogeneity with a pinch of salt. Roll the beef on every single one of its sides then sear it with the same logic - on all of its sides - give or take 30secs. Let it rest in the fridge 30-40mins then cut it the thinnest you can.

    Goat cheese cream

    With a good and strong whisk, whip the goat cheese until smooth and creamy then add up the cream, salt & pepper.

    Cherry tomatoes confit

    In a small saucepan, throw in the tomatoes, the olive oil, salt & pepper, the thyme and the bay leaf. Add up 120ml of water and the white wine and then off in the oven for 35-40mins at 335F. Make sure they are very soft and juicy.


    Mince the onion and colour it in a pan at medium high heat until golden brown with a pinch of sugar, salt and butter. Reserve.


    Very important to have an old-fashioned, thick bread. On a cooking pan, place the toasts on it with a generous amount of olive oil on every single one of them. Salt & pepper on each, as usual and put them in the oven at 400F for 6 to 8mins. Rub them with a garlic clove.

  • Montage

    The creamy goat spread on the toast, then the tomatoes, the caramelized onions, the reduced balsamic vinegar and at the very top, the beef tataki! Finishing touch is the olive oil and of course Maldon salt.

We have a sugary and salty blend tastewise, for this recipe. Very important that the beef is seared to a great coloration and that the balsamic reduction is both acid, not bitter and sugary!

Class with similar recipe

Saturday, August 29th14:30 to 17:30
Old Montreal
90$ / pers.


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90$ / pers.
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