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Allegretto Cheese Fougasse with Sun-Dried Tomato Pesto https://www.metro.ca/userfiles/image/recipes/fougasse-fromage-allegretto-pesto-tomates-sechees-6814.jpg PT20M PT05M PT25M
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.
12
1 olive fougasse hazelnut oil to taste allegretto raw sheep's milk cheese, shaved aged balsamic vinegar of modena to taste 12 cherry tomatoes
Allegretto Cheese Fougasse with Sun-Dried Tomato Pesto

Allegretto Cheese Fougasse with Sun-Dried Tomato Pesto

Rate this recipe
1 Vote
12
servings
0:20
Preparation
0:05
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    olive fougasse
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    675 g NUTELLA HAZELNUT CHOCOLATE SPREAD 375 g $5.49 EA.


  • hazelnut oil to taste

  • allegretto raw sheep's milk cheese, shaved

  • aged balsamic vinegar of modena to taste
  • 12
    cherry tomatoes
  • pesto

  • 3/4 cup
    (190 mL)
    sun-dried tomatoes, in oil
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    PRODUCT OF ONTARIO 5.49/kg

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    PRODUCT OF ONTARIO, 99¢ EA. PRODUCT OF ONTARIO 99¢/lb, 2.18/kg

  • 1/2 cup
    (125 mL)
    raw pistachios, shelled
  • 1/2 cup
    (125 mL)
    allegretto cheese, grated
  • 1 Tbsp.
    (15 mL)
    fresh oregano
  • 4 Tbsp.
    (60 mL)
    hazelnut oil

  • Salt and freshly ground pepper to taste
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    PRODUCT OF ONTARIO 6.59/kg

Imprimer ma sélection

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.

Source : Metro

Legal Notice

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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