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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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