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

Confit Red Onion & Goat Cheese Sourdough Toasts with Seguin Salad

35 minVoor 2Nutri-Score C€€
van @manonlagreve1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • red onion (large, thinly sliced)Groente en fruit1 stuk
  • olive oilVoorraadkast15 ml
  • brown sugarVoorraadkast12 g
  • strawberry jamVoorraadkast20 g
  • honeyVoorraadkast15 g
  • sourdough bread (sliced into 3 toasts each)Bakkerij2 stukken
  • goat cheese (sliced or crumbled)Zuivel120 g
  • fresh herbs (chopped)Groente en fruit5 g
  • cucumber (sliced)Groente en fruit150 g
  • radish (thinly sliced)Groente en fruit80 g
  • walnuts (roughly broken)Noten en zaden40 g
  • vinaigretteVoorraadkast30 ml

per portie

Voedingswaarden

397kcal

Koolhydraten
39 g
Eiwitten
13 g
Vetten
21 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Bakplaat
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Make the salad

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

  5. Finish and serve

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