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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 minServes 2Nutri-Score C€€
from @manonlagreve1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • red onion (large, thinly sliced)Produce1 piece
  • olive oilPantry15 ml
  • brown sugarPantry12 g
  • strawberry jamPantry20 g
  • honeyPantry15 g
  • sourdough bread (sliced into 3 toasts each)Bakery2 pieces
  • goat cheese (sliced or crumbled)Dairy120 g
  • fresh herbs (chopped)Produce5 g
  • cucumber (sliced)Produce150 g
  • radish (thinly sliced)Produce80 g
  • walnuts (roughly broken)Nuts & seeds40 g
  • vinaigrettePantry30 ml

per serving

Nutrition

397kcal

Carbs
39 g
Proteins
13 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking tray
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Make the salad

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

  5. Finish and serve

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