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Savoury Nibbles https://www.metro.ca/userfiles/image/recipes/amuse-bouches-6871.jpg PT15M PT02M PT17M
Preheat oven to 400°F (200°C) or barbecue to medium-high. Cut the submarine rolls in 2 lengthways, then into 1-in. (2.5-cm) pieces. Green onion and red pepper submarine roll: Lightly butter and broil or grill. Remove and let cool. Top each piece with a bit of shredded cheese, some pesto and a few drops of balsamic vinegar and garnish with a basil leaf. Chipotle Submarine: In a bowl, combine butter and brown sugar and spread on cut face of roll. Broil 1 - 2 minutes to brown. In another bowl, mix rhubarb and mango with lime juice. Place a slice of chèvre on each broiled piece and top with rhubarb-mango tartare.
12
1 green onion and red pepper submarine roll unsalted butter, room temperature 1/4 cup (60 mL) shredded goat cheese 3/4 cup (190 mL) basil pesto To taste balsamic vinegar 1 chipotle submarine roll 1/4 cup (60 mL) unsalted butter, room temperature 1/4 cup (60 mL) brown sugar 1/2 cup (125 mL) rhubarb, diced 1/2 cup (125 mL) ripe ataulfo (yellow) mango, chopped 2 Tbsp. (30 mL) lime juice 125 g paillot de chèvre log, sliced
Savoury Nibbles

Savoury Nibbles

Rate this recipe
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12
servings
0:15
Preparation
0:02
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • green onion and red pepper submarine with basil pesto and goat cheese:
  • 1
    green onion and red pepper submarine roll

  • unsalted butter, room temperature
  • 1/4 cup
    (60 mL)
    shredded goat cheese
  • 3/4 cup
    (190 mL)
    basil pesto

  • To taste balsamic vinegar

  • chipotle submarine with rhubarb-mango tartare:
  • 1
    chipotle submarine roll
  • 1/4 cup
    (60 mL)
    unsalted butter, room temperature
  • 1/4 cup
    (60 mL)
    brown sugar
  • 1/2 cup
    (125 mL)
    rhubarb, diced
  • 1/2 cup
    (125 mL)
    ripe ataulfo (yellow) mango, chopped
  • 2 Tbsp.
    (30 mL)
    lime juice
  • 125 g
    paillot de chèvre log, sliced
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C) or barbecue to medium-high.

Cut the submarine rolls in 2 lengthways, then into 1-in. (2.5-cm) pieces.

Green onion and red pepper submarine roll: Lightly butter and broil or grill. Remove and let cool.

Top each piece with a bit of shredded cheese, some pesto and a few drops of balsamic vinegar and garnish with a basil leaf.

Chipotle Submarine: In a bowl, combine butter and brown sugar and spread on cut face of roll. Broil 1 - 2 minutes to brown. In another bowl, mix rhubarb and mango with lime juice.

Place a slice of chèvre on each broiled piece and top with rhubarb-mango tartare.

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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