Ingredients
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@bettybossi.ch
To roast
Confit
Crostini
How it's done
To roast
Dry-roast the walnut kernels, thyme and mustard seeds in a pan for approx. 2 mins.
Confit
Pour the port into the pan along with all the other ingredients up to and including the lemon juice, bring to the boil. Reduce the heat, simmer over a low heat for approx. 15 mins., stirring occasionally. Add the mustard and pepper, puree, leave to cool slightly.
Crostini
Spread the confit on the slices of bread, top each with 2 Tête de Moine rosettes, garnish with a few thyme leaves.
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