Tomato and Goat Cheese Croutons
Preparation
Brush the bread with olive oil, salt and cook at 350 ºF for 10 minutes.
In a large frying pan, heat the oil, thyme, rosemary and garlic at medium heat and let it simmer for 3 minutes. Add the tomatoes; lower the heat and let it cook for 5 to 6 minutes, until the tomatoes are cracked on the sides.
Let it cool to room temperature.
Spread each crouton with goat cheese, one preserved tomato, ½ tablespoon of the simmered olive oil , a pinch of de fleur de sel and fresh chopped basil.
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.
Tomato and goat cheese croutons
30 minutes
- 30 gr Spanish olive oil
- 1 branch of thyme
- 1 branch of rosemary
- 4 pressed garlic cloves
- 16 cherry tomatoes
- 120 gr fresh goat cheese
- Fleur de sel
- 10 gr coarsely chopped fresh
- basil
- Croûtons:
- 16 tranches of bread, 1 cm thick
- 1 tbs olive oil
- Salt
- 1.058 oz Spanish olive oil
- 1 branch of thyme
- 1 branch of rosemary
- 4 pressed garlic cloves
- 16 cherry tomatoes
- 4.233 oz fresh goat cheese
- Fleur de sel
- 0.353 oz coarsely chopped fresh
- basil
- Croûtons:
- 16 tranches of bread, 1 cm thick
- 1 tbs olive oil
- Salt
- 0.168 cup Spanish olive oil
- 1 branch of thyme
- 1 branch of rosemary
- 4 pressed garlic cloves
- 16 cherry tomatoes
- 0.582 cup fresh goat cheese
- Fleur de sel
- 0.076 cup coarsely chopped fresh
- basil
- Croûtons:
- 16 tranches of bread, 1 cm thick
- 1 tbs olive oil
- Salt