Preparation
Rhubarb
Bring the water and sugar to a boil in a saucepan.
Add the rhubarb, cover, and simmer gently for about 5 min over low heat.
Crostinis
Top the slices of bread with St-Nicolas de Grangeneuve cheese and rhubarb.
Drizzle with camelina oil, season with salt and pepper.
Bake for about 5 min in a preheated oven at 200° C (convection heat).
Nut Streusel
In a saucepan, bring the water and sugar to a boil without stirring.
Reduce the heat and simmer while gently swirling the pan until a golden caramel forms.
Remove the pan from the heat, add the walnuts and sunflower seeds, stir, then pour onto a sheet of baking paper.
Let cool, then chop coarsely.
Distribute the rhubarb, nut streusel, and microgreens over the crostinis.
Recipe from www.fooby.ch
For 4 people
Preparation : 30 min
Cooking : 5 min
Ingredients and products
- Rhubarb
- 1 dl water
- 50 g sugar
- 250 g rhubarb, cut lengthwise and then into pieces about 8 cm long
- Crostinis
- ½ loaf of bread, sliced lengthwise and then in half
- 200 g St-Nicolas de Grangeneuve cheese, sliced
- 1 tbsp camelina oil
- a pinch of fleur de sel
- a pinch of pepper
- Nut streusel
- 30 g sugar
- 1 tbsp water
- 40 g walnuts
- ½ tbsp sunflower seeds
- Topping
- 30 g Micro Greens
