Mesclun with Brie-Anchovy Toasts
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 6 min |
| Total: | 21 min |
servings
| Category: | Appetizers |
| Subcategory: | Canapés - Hors d'oeuvre |
| Source: | Metro |
Recipe ingredients
- 8 slices of baguette, sliced diagonally
- 8 slices of Brie cheese
- Sufficient quantity of mesclun
- 1 lime, juice only
- 3 Tbsp. (45 mL) olive oil*
- Salt and freshly ground pepper to taste
- Anchovy Butter
- 1/4 cup (60 mL) drained anchovies in oil
- 1/4 cup (60 mL) drained tuna in oil*
- 1/2 cup (125 mL) drained, pitted black olives*
- 1 garlic clove, minced
- 1 Tbsp. (15 mL) pine nuts
- 1 Tbsp. (15 mL) olive oil*
Preparation
Using a food processor, purée anchovy butter ingredients together until smooth. Transfer to a small bowl, cover and keep cool.
Set barbecue to medium and toast baguette slices on oiled grill for 2-3 minutes or until browned and crusty. Turn, spread with anchovy butter and top with a slice of Brie. Turn off barbecue, bring the cover down and leave toast for 3-4 minutes to melt cheese.
Meanwhile, make beds of mesclun in four plates. Remove brie-anchovy toasts from barbecue and put two in each plate. Drizzle mesclun with lime juice and olive oil, season with salt and pepper and serve immediately.
Suggestion
For an interesting variation, substitute sun dried tomatoes in oil for the black olives and ground almonds for the pine nuts.Garnish mesclun with fresh strawberries or melon balls.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account