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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 minPorcje: 2Nutri-Score C€€
od @manonlagreve1 importugotowano 0 razy
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Składniki

2 osoby
  • red onion (large, thinly sliced)Warzywa i owoce1 kawałek
  • olive oilSpiżarnia15 ml
  • brown sugarSpiżarnia12 g
  • strawberry jamSpiżarnia20 g
  • honeySpiżarnia15 g
  • sourdough bread (sliced into 3 toasts each)Piekarnia2 kawałki
  • goat cheese (sliced or crumbled)Nabiał120 g
  • fresh herbs (chopped)Warzywa i owoce5 g
  • cucumber (sliced)Warzywa i owoce150 g
  • radish (thinly sliced)Warzywa i owoce80 g
  • walnuts (roughly broken)Orzechy i nasiona40 g
  • vinaigretteSpiżarnia30 ml

na porcję

Wartości odżywcze

397kcal

Węglowodany
39 g
Białko
13 g
Tłuszcz
21 g
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Przybory

  • Patelnia
  • Blacha do pieczenia
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Make the salad

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

  5. Finish and serve

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