Fig and Brie Bites

Fig and Brie Bites

Name: Fig and Brie Bites with Thyme and Toasted Walnuts
Total time: 15 min
Yield: 2
Cuisine: 0
Ingredients: 28 g Noix de Grenoble, hachées; 7 g Thym; 1 pièce(s) Demi-baguette; 2 cs Tartinade de figues; 200 g Bocconcinis; 1 pièce(s) Miel; 1.5 cs Huile*; 0.13 cc Sel*; 0.13 cc Poivre*

with Thyme and Toasted Walnuts

Obtenez jusqu'à $140 de réduction

These delectable bites are easy to make and even easier to eat! Creamy bocconcini pairs perfectly with a sweet and herby fig-thyme spread. Savoury toasted walnuts add some crunch!

Allergènes:

Noix de Grenoble

•Blé

•Orge

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation15 minutes

Temps de cuisson10 minutes

DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

28 g

Noix de Grenoble, hachées

(Contient Noix de Grenoble)

7 g

Thym

1 pièce(s)

Demi-baguette

(Contient Blé, Orge Peut contenir Noix de Grenoble, Sésame, Soya)

2 cs

Tartinade de figues

(Peut contenir Soya, Crustacés, Lait, Sésame, Poisson, Sulfites, Blé, Moutarde, Oeuf)

200 g

Bocconcinis

(Contient Lait)

1 pièce(s)

Miel

Pas inclus dans votre livraison

1.5 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)690 kcal

Graisses39 g

dont saturés14 g

Glucides62 g

dont sucres5 g

Fibres4 g

Protéines31 g

Cholestérol55 mg

Sel680 mg

Gras Trans0.5 g

Potassium200 mg

Calcium1500 mg

Fer3.5 mg

Ustensiles

•Plaque de cuisson

•Cuillères à mesurer

•Petit bol

•Grande poêle antiadhésive

Instructions

Cut baguette into 1/2-inch slices.
Add baguette slices to an unlined baking sheet. Drizzle 1 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat.
Bake in the middle of the oven until lightly golden-brown, 5-6 min.

Pat bocconcini dry with paper towels, then cut into thin slices. Season with salt and pepper.
Strip 1 tsp thyme leaves from stems, then finely chop.
Combine fig spread, honey and thyme in a small microwave-safe bowl. Microwave until warmed through, 10-20 sec.

Top crostini with bocconcini, then bake in the middle of the oven until melted, 2-3 min.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Remove crostini from the oven and transfer to a serving platter.
Stir walnuts into fig and thyme spread, then drizzle over finished crostini.
Serve warm.