Preview

Warm pumpkin seed crusted goat cheese, salted herb tomato chutney |

Brunch, Vegetarian, Salted, Vegetables and Fruits, Cheese

Baguette cut in half lengthwise and spread with an herbed goat cheese and an hazelnut crust, toasted in the oven and served with a sweet and sour tomato chutney.

Note

Let your goat cheese soften at room temperature to make it easier to mix.

Savoury herbs

https://www.ateliersetsaveurs.com/les-recettes/culinaires/detail/3685/herbes-salees-du-bas-du-fleuve-finitions-soupes-viandes-poissons

Ingredients

Recipe for 4 portions

For the warm goat cheese croutons

2 Slice(s)

Country bread

120 Gr

Fresh goat cheese

75 Gr

Shallot

2 Unit(s)

Green onion

30 Ml

Cream 35%

40 Gr

Pumpkin seed

For the Italian tomato chutney

100 Gr

Yellow oignon

150 Gr

Italian tomatoes

30 Ml

Sugar

30 Ml

White vinegar

1 Tsp

Ground coriander

1 Clove(s)

Garlic

1 Tsp

Salted herbs

Salt and pepper

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

French chop the shallot, chives and white onion.

Cut the tomatoes into cubes.

Roast the pumpkin seeds

Chop garlic.

Cut each bread slice in 2 piece.
Italian tomatoes chutney preparation

In a small saucepan, combine the tomatoes, white onion, garlic, coriander seeds, white vinegar, salted herbs and sugar. Bring to a boil and simmer until all liquid has evaporated (about 15-20 minutes). Finish by adding a drizzle of olive oil and keep aside.
Warm goat cheese croutons preparation

Mix goat cheese, cream, shallots and half the chives. Season with salt and pepper. Cut the baguette in half lengthwise. Place the sticks on a baking sheet and toast in the oven 5 to 6 minutes.Let cool slightly then spread on the sticks with the goat cheese mixture using a spatula. Sprinkle with crushed pumkin seeds. Bake 5-6 minutes more.
To serve

Cut the baguette into strips and place a spoonful of chutney on each bite. Sprinkle with some chives.