https://2887.sn-platform.com/Recipes/Detail/6298/
Gratinate: To cook until a crisp surface forms
Yield: 20 small crostinis
Topping: | |||
2 | Tablespoons | honey | |
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1/2 | vanilla pod | ||
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Zest of half a lemon | |||
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4 | plum tomatoes, remove skin and seeds | ||
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Salt | |||
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Pepper | |||
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Crostini: | |||
1 | baguette, cut into 1-inch slices | ||
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7 | ounces | Jarlsberg cheese | |
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1 | Tablespoon | butter | |
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1/8 | cup | arugula salad | |
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You'll also need: | |||
Parchment paper | |||
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Topping:
Bring the honey, vanilla and lemon zest to a boil. Cut the tomatoes in four and add the tomatoes to the casserole. Season with salt and pepper. Leave to cool.
Crostini:
Toast the baguette slices.
Cut Jarlsberg into 1/2-inch slices, place on lightly buttered parchment paper and gratinate under broiler until slightly soft and barely browned.
Place some arugula salad on the toast, about 1/4 of the marinated tomato mixture and top with a slice of gratin Jarlsberg. Drip some of the marinade on top before serving.
Photo and Recipe Used with Permission from Norseland, Inc. - www.norseland.com
Please note that some ingredients and brands may not be available in every store.
https://2887.sn-platform.com/Recipes/Detail/6298/
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