for 4 person

Rhubarb

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

Rhubarb crostini

½	pagnol bread *-*
200 g	Vacherin Mont d'Or, in slices
1 tbsp	olive oil
a little	sea salt
a little	pepper

Caramelized nuts

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

To garnish

30 g	Micro Greens

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.

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