Goat cheese and strawberries canapés
15
2
12 canapés
No
Ingredients
- 12 slices of baguette bread with nuts
- 30 ml (2 tablespoons) of olive oil
- 15 ml (1 tablespoon) of chopped mint
- 4 to 5 diced strawberries
- 125 g of goat cheese (such as Capriny)
- 60 ml (1/4 cup) of chopped arugula salad
For the balsamic caramel:
- In a casserole, bring to a boil 1the balsamic vinegar and the sugar. Simmer uncovered 15 minutes at low heat, whitout stirring, until botaining a syrupy consistency.
- To test the consistency, set a few drops in a plate: if the caramel freeze and form a pearl, then it's ready. Remove from heat and cool down.
- Balsamic caramel may be kept up to 1 month in the refrigerator in an hermetical container.
For the balsamic caramel:
Preparation
Side-by-side mode- Set bread slices over a baking plate. Brown in the oven for 1 to 2 minutes over each side at "grill" (broil). Remove from oven and cool down. Set aside in an hermetical container at room temperature.
- In a bowl, mix oil with mint and diced strawberries. Set at fresh.
- In another bowl, mix goat cheese with arugula salad. Set at fresh.
- When serving, spread croutons with cheese preparation. Garnish with the strawberries mixture, then coat with a bit of balsamic caramel. Pepper.
For the balsamic caramel:
- In a casserole, bring to a boil 1the balsamic vinegar and the sugar. Simmer uncovered 15 minutes at low heat, whitout stirring, until botaining a syrupy consistency.
- To test the consistency, set a few drops in a plate: if the caramel freeze and form a pearl, then it's ready. Remove from heat and cool down.
- Balsamic caramel may be kept up to 1 month in the refrigerator in an hermetical container.
Chef’s note
Balsamic caramel
In a casserole, bring to a boil 125 ml (1/2 cup) of balsamic vinegar and 125 ml (1/2 cup) of sugar. Simmer uncovered 15 minutes at low heat, whitout stirring, until botaining a syrupy consistency. To test the consistency, set a few drops in a plate: if the caramel freeze and form a pearl, then it's ready. Remove from heat and cool down. Balsamic caramel may be kept up to 1 month in the refrigerator in an hermetical container.
