Mesclun with Brie-Anchovy Toasts

Mesclun with Brie-Anchovy Toasts
  • 4 servings
  • 0:15 Preparation
  • 0:06 Cooking
  • 0:21 Total Time

Ingredients

Add all
  • 8

    slices of baguette, sliced diagonally

  • 8

    slices of brie cheese

  • sufficient quantity of mesclun

  • 1

    limes, 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 cloves, 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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007