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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 minPour 2Nutri-Score C€€
par @manonlagreve1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • red onion (large, thinly sliced)Fruits et légumes1 morceau
  • olive oilÉpicerie15 ml
  • brown sugarÉpicerie12 g
  • strawberry jamÉpicerie20 g
  • honeyÉpicerie15 g
  • sourdough bread (sliced into 3 toasts each)Boulangerie2 morceaux
  • goat cheese (sliced or crumbled)Produits laitiers120 g
  • fresh herbs (chopped)Fruits et légumes5 g
  • cucumber (sliced)Fruits et légumes150 g
  • radish (thinly sliced)Fruits et légumes80 g
  • walnuts (roughly broken)Fruits à coque et graines40 g
  • vinaigretteÉpicerie30 ml

par portion

Nutrition

397kcal

Glucides
39 g
Protéines
13 g
Lipides
21 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plaque de cuisson
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Make the salad

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

  5. Finish and serve

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