Spicy rhubarb toast

Spicy rhubarb toast

Total: 25 Min. | Active: 25 Min.
vegetarian, lactose-free
Nutritional value / person: 301 kcal
, Fat: 13 g
, Carbohydrate: 34 g
, Protein: 8 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

Stewed rhubarb

1tbsp olive oil
1 shallot, thinly sliced
200g rhubarb, thinly sliced
1 red chilli, deseeded, finely chopped
1tbsp white balsamic vinegar
1tbsp water
2tbsp sugar
½tsp salt

Fennel

200g fennel, shredded
½bunch dill, torn
1tbsp olive oil
¼tsp salt
a little pepper

Toast

4slices rye bread
80g tangy Appenzeller, thinly sliced
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How it's done

Stewed rhubarb

Heat the oil in a pan. Sauté the shallot for approx. 5 mins., add the rhubarb and chilli, cook for approx. 2 mins. Add the balsamic, water, sugar and salt, cover and simmer for approx. 5 mins. until soft. Allow the stewed rhubarb to cool slightly, stir thoroughly.

Fennel

Mix the fennel, dill and oil, season.

Toast

Toast the bread in a frying pan over a medium heat for approx. 2 mins. on each side. Remove, place the cheese on the slices of toast. Top with the stewed rhubarb and fennel.

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