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Goat Cheese Crostini, 3 Ways https://www.metro.ca/userfiles/image/recipes/crostini-fromage-chevre-3-facons-10993.jpg PT15M PT2H00M PT2H15M
Pre-heat the oven to broil and place the rack in the highest position.Slice the bread into 1 cm slices, at an angle. Place on a baking sheet.In a small bowl, combine the oil and herbes de Provence. Coat the bread with this mixture. Grill in the oven for 2 minutes or until the bread is golden brown.Spread the goat cheese on the grilled bread and add your choice of toppings (see the 3 options below).Figs and balsamicCut the figs into quarters. Add the arugula and figs on the bread and drizzle balsamic cream on top.Strawberries and basilSlice the strawberries and add them on top of the bread. Add chopped basil and salt and pepper.Pear and pecansChop the pecans and place them on a baking sheet. Put in the oven at the same time as the bread.Slice the pear and place slices on the bread. Top with the toasted pecans and a drizzle of honey. Add pepper and serve. Source Marie-Eve Caplette, nutritionniste
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1 ciabatta Première Moisson baguette 2 tablespoon (30 ml) olive oil 1/2 teaspoon (2,5 ml) herbes de Provence 1 goat cheese package Irresistibles fig and balsamic 6 fig balsamic cream arugula leaves, a few Strawberries and basil 1 cup (250 ml) strawberries 1/4 cup (60 ml) fresh basil Pears and pecans 1 ripe pears 1/4 cup (60 ml) pecans 1 tablespoon (15 ml) honey
Goat Cheese Crostini, 3 Ways

Goat Cheese Crostini, 3 Ways

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12
Appetizers
0:15
Preparation
2:00
COOKING
2:15
TOTAL TIME

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Ingredients

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  • 1
    ciabatta Première Moisson baguette
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    PKG OF 6 - 8, 450 - 675 g, SELECTED VARIETIES, OR 2.99 ea.


  • 2 tablespoon
    (30 ml)
    olive oil
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  • 1/2 teaspoon
    (2,5 ml)
    herbes de Provence
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  • 1
    goat cheese package Irresistibles

  • fig and balsamic
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    FRESH BROWN FIGS

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  • 6
    fig
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  • balsamic cream
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  • arugula leaves, a few
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    PRODUCT OF U.S.A., NO. 1 GRADE OR PRODUCT OF BELGIUM, NO. 1 GRADE RADICCHIO PRODUCT OF U.S.A. 6.59/kg


    BLUEBERRIES

    BLUEBERRIES

    $2.44 ea.

    PINT PRODUCT OF CHILE, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES



  • Strawberries and basil
  • 1 cup
    (250 ml)
    strawberries
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  • 1/4 cup
    (60 ml)
    fresh basil
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    BROCCOLI

    BROCCOLI

    $2.49 ea.

    PRODUCT OF U.S.A. CRANBERRIES 340 g, PRODUCT OF CANADA


    ORGANIC CRANBERRIES

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    $2.99 ea.

    227 g, PRODUCT OF CANADA



  • Pears and pecans
  • 1
    ripe pears
  • 1/4 cup
    (60 ml)
    pecans
  • 1 tablespoon
    (15 ml)
    honey
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Imprimer ma sélection

Preparation

Pre-heat the oven to broil and place the rack in the highest position.

Slice the bread into 1 cm slices, at an angle. Place on a baking sheet.

In a small bowl, combine the oil and herbes de Provence. Coat the bread with this mixture. Grill in the oven for 2 minutes or until the bread is golden brown.

Spread the goat cheese on the grilled bread and add your choice of toppings (see the 3 options below).

Figs and balsamic

Cut the figs into quarters. Add the arugula and figs on the bread and drizzle balsamic cream on top.

Strawberries and basil

Slice the strawberries and add them on top of the bread. Add chopped basil and salt and pepper.

Pear and pecans

Chop the pecans and place them on a baking sheet. Put in the oven at the same time as the bread.

Slice the pear and place slices on the bread. Top with the toasted pecans and a drizzle of honey. Add pepper and serve. Source Marie-Eve Caplette, nutritionniste

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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