Rhubarb crostini

Rhubarb crostini

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 465 kcal
, Fat: 24 g
, Carbohydrate: 45 g
, Protein: 16 g

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

Rhubarb

1dl water
50g sugar
250g rhubarb, cut into sticks approx. 8 cm long, halved lengthwise

Rhubarb crostini

½ pagnol bread, halved crosswise and lengthwise
200g Vacherin Mont d'Or, sliced
1tbsp olive oil
a little sea salt
a little pepper

Caramelized nuts

30g sugar
1tbsp water
40g pecan nuts
½tbsp sesame seeds

To garnish

30g Micro Greens
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How it's done

Rhubarb

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.

Rhubarb crostini

Place the cheese on top of the slices of bread, top with the rhubarb. Drizzle with oil, season.

To bake

Approx. 5 mins. in an oven preheated to 200°C (convection).

Caramelized nuts

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.

To garnish

Scatter the caramelized nuts and micro greens on top of the crostini.

Good to know
Tip: Cut the cheese in slices straight from the fridge so that it is easier to cut.

How-tos

Peeling rhubarb

Peeling rhubarb

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