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Bread Rubbed with Murcia al Vino Cheese and Reduction of Ribera del Duero Wine
Preparation
Toast the croutons in a preheated oven at 400 ºF for about 5 minutes.
Rub each crouton with garlic.
Rub each crouton with the tomato halves; the pulp must generously cover the surface of the crouton.
Season with fleur de sel, ground pepper and add a generous stream of olive oil. Sprinkle with shaved pieces Murcia al Vino cheese and drizzle a thin stream of the reduction on each crouton.
Ribera del Duero reduction
Put the wine and the sugar in a casserole at medium-high heat until the mixture coats the back of a spoon. Leave at room temperature.
Preparation: Mary-Fleur St-Pierre
During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.
1 hour
- 16 tranches of ciabbata, 2 cm wide
- 2 garlic cloves
- 2 or 3 very ripe tomatoes cut in halg
- Spanish olive oil
- Fleur de sel
- Pepper
- 15 gr shaved Murcia al Vino cheese
- Reduction of Ribera del Duero Wine:
- 1 cup Ribera del Duero Wine
- 2 tbs sugar
- 16 tranches of ciabbata, 2 cm wide
- 2 garlic cloves
- 2 or 3 very ripe tomatoes cut in halg
- Spanish olive oil
- Fleur de sel
- Pepper
- 0.529 oz shaved Murcia al Vino cheese
- Reduction of Ribera del Duero Wine:
- 1 cup Ribera del Duero Wine
- 2 tbs sugar
- 16 tranches of ciabbata, 2 cm wide
- 2 garlic cloves
- 2 or 3 very ripe tomatoes cut in halg
- Spanish olive oil
- Fleur de sel
- Pepper
- 0.099 cup shaved Murcia al Vino cheese
- Reduction of Ribera del Duero Wine:
- 1 cup Ribera del Duero Wine
- 2 tbs sugar