Bouchées de figues et de bocconcinis
2 portions | avec thym et noix de Grenoble grillées
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!
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.
Ingrédients
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble Peut contenir Gluten, Noix, Arachides, Soya, Lait, Oeuf, Sulfites, Sésame, Moutarde)
7 g
Thym
1 pièce(s)
Demi-baguette
(Contient Blé, Orge Peut contenir Noix de Grenoble, Avoine, Seigle, Sésame, Soya, Triticale)
2 cs
Tartinade de figues
(Peut contenir Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Sulfites, Gluten, Lait, Crustacés, Noix)
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
Ustensiles
Instructions
Before starting, preheat the oven to 450ºF. Wash and dry all produce. 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.