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Confit Red Onion & Goat Cheese Sourdough Toasts with Seguin Salad
35 Min.Für 2Nutri-Score C€€
C
35 Min.
35 Min.Confit Red Onion & Goat Cheese Sourdough Toasts with Seguin Salad
was Sie brauchen
Zutaten
red onion (large, thinly sliced)Obst & Gemüse1 Stück
olive oilVorräte15 ml
brown sugarVorräte12 g- strawberry jamVorräte20 g
honeyVorräte15 g- sourdough bread (sliced into 3 toasts each)Backwaren2 Stücke
goat cheese (sliced or crumbled)Milchprodukte120 g
fresh herbs (chopped)Obst & Gemüse5 g
cucumber (sliced)Obst & Gemüse150 g
radish (thinly sliced)Obst & Gemüse80 g
walnuts (roughly broken)Nüsse & Samen40 g- vinaigretteVorräte30 ml
pro Portion
Nährwerte
397kcal
- Kohlenhydrate
- 39 g
- Eiweiß
- 13 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Bratpfanne
Backblech
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the confit red onions
- Heat the olive oil in a frying pan and add the sliced red onion.
- Add the brown sugar and strawberry jam and cook gently until soft and caramelized.
- Finish with a drizzle of honey.
- Schritt 2
Prepare the toasts
- Slice the sourdough bread into thin slices, about 3 toasts per person.
- Spread a little strawberry jam on each slice.
- Schritt 3
Top and bake
- Place the bread slices on a baking tray.
- Spoon the confit red onions on top, then add the goat cheese.
- Bake until the cheese is melted and golden.
- Schritt 4
Make the salad
- In a bowl, combine the cucumber, radish and walnuts.
- Drizzle with the vinaigrette and toss.
- Schritt 5
Finish and serve
- Add the warm toasts on top of the salad.
- Sprinkle with fresh herbs and drizzle with a little honey.