Allegretto Cheese Fougasse with Sun-Dried Tomato Pesto

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	5 min
Total:	25 min

12
servings

Category:	Appetizers
Subcategory:	Canapés - Hors d'oeuvre
Source:	Christmas magazine

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Recipe ingredients

1 Irresistibles olive fougasse
Hazelnut oil to taste
Allegretto raw sheep’s milk cheese, shaved
Irresistibles aged balsamic vinegar of Modena to taste
12 cherry tomatoes
Pesto
180 mL (3/4cup) sun-dried tomatoes, in oil
125 mL (1/2 cup) raw pistachios, shelled
60 mL (1/2 cup) Allegretto cheese, grated
15 mL (1 Tbsp.) fresh oregano
60 mL (4 Tbsp.) hazelnut oil
Salt and freshly ground pepper to taste

Preparation

Preheat oven to 200˚C (400˚F).
Slice the fougasse horizontally, then
vertically about 5 cm (2 in) thick. Brush the
fougasse slices with hazelnut oil and toast
lightly in the oven. Remove and let cool.
Blend the pesto ingredients in a food
processor and season to taste.
To serve, on each slice of fougasse
sprinkle shaved cheese, 15 mL (1 tbsp) of
pesto, a drizzle of hazelnut oil and a few
drops of balsamic vinegar. Garnish with a
cherry tomato.

Suggestion

* 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!

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