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Confit Red Onion & Goat Cheese Sourdough Toasts with Seguin Salad
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Confit Red Onion & Goat Cheese Sourdough Toasts with Seguin Salad

35 minPara 2Nutri-Score C€€
de @manonlagreve1 importación0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • red onion (large, thinly sliced)Frutas y verduras1 pieza
  • olive oilDespensa15 ml
  • brown sugarDespensa12 g
  • strawberry jamDespensa20 g
  • honeyDespensa15 g
  • sourdough bread (sliced into 3 toasts each)Panadería2 piezas
  • goat cheese (sliced or crumbled)Lácteos120 g
  • fresh herbs (chopped)Frutas y verduras5 g
  • cucumber (sliced)Frutas y verduras150 g
  • radish (thinly sliced)Frutas y verduras80 g
  • walnuts (roughly broken)Frutos secos y semillas40 g
  • vinaigretteDespensa30 ml

por ración

Nutrición

397kcal

Carbohidratos
39 g
Proteínas
13 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bandeja de horno
  • Bol

paso a paso

Preparación

  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.
    Paso 1

  2. Prepare the toasts

    • Slice the sourdough bread into thin slices, about 3 toasts per person.
    • Spread a little strawberry jam on each slice.
    Paso 2

  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.
    Paso 3

  4. Make the salad

    • In a bowl, combine the cucumber, radish and walnuts.
    • Drizzle with the vinaigrette and toss.
    Paso 4

  5. Finish and serve

    • Add the warm toasts on top of the salad.
    • Sprinkle with fresh herbs and drizzle with a little honey.
    Paso 5
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