Redcurrant crostini

Redcurrant crostini

Total: 20 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 132 kcal
, Fat: 6 g
, Carbohydrate: 14 g
, Protein: 4 g

Ingredients

16 pieces

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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
kochen@bettybossi.ch

Redcurrants

1 tbsp olive oil
1 shallot, cut into thin slices
3 tbsp balsamic vinegar
1 tsp sugar
250 g red currants, berries plucked off
¼ tsp salt
a little pepper

Crostini

380 g baguettes (e.g. Pagnol rustique)
200 g cream cheese
½ bunch basil, leaves torn off
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How it's done

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Redcurrants

Heat the oil in a pan. Add the shallot, sauté for approx. 3 mins. Add the balsamic and sugar, reduce for approx. 1 min. Remove the pan from the heat. Add the redcurrants, mix carefully, season, allow to cool slightly.

Crostini

Cut the baguette into 16 slices, cover with the cream cheese. Top with the redcurrants and basil.

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