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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the water and sugar to the boil in a pan. Add the rhubarb, cover and simmer over a low heat for approx. 5 mins. until just soft.
Place the cheese on top of the slices of bread, top with the rhubarb. Drizzle with oil, season.
Approx. 5 mins. in an oven preheated to 200°C (convection).
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts and sesame seeds, mix, transfer to a sheet of baking paper, leave to cool, roughly chop.
Scatter the caramelized nuts and micro greens on top of the crostini.
|Tip:||Cut the cheese in slices straight from the fridge so that it is easier to cut.|
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