Strawberry and sheep milk cheese crostini from Christian Bégin
Prep Time
Cooking Mode
1 baguette
To taste olive oil
To taste frais ground pepper
8 La Tomme de Brebis de Charlevoix cheese
To taste honey
20 strawberries très mûres, quartiers
60 mL (¼ cup) cup lemon juice environ 1 lemon
8 basil leaves, finement hachées
1 baguette
To taste olive oil
To taste frais ground pepper
8 La Tomme de Brebis de Charlevoix cheese
To taste honey
20 strawberries très mûres, quartiers
60 mL (¼ cup) cup lemon juice environ 1 lemon
8 basil leaves, finement hachées
Directions
1Preheat oven to 200°C (400°F).
2Cut baguette into 4 equal-length pieces and then slice each one lengthwise to obtain 8 pieces.
3Brush the inside of the baguette pieces with olive oil. Sprinkle them with freshly ground pepper. Place a slice of La Tomme de Brebis de Charlevoix cheese onto each one. Drizzle with honey.
4Broil until cheese has melted, watching carefully to ensure the bread doesn't burn, about 2 minutes.
5Remove crostini from the oven and top with fresh strawberries. Drizzle with lemon juice and sprinkle with minced basil. Serve immediately.
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Personal Note
Personal Note