Goat cheese and strawberries canapés
15
2
12 canapés
No
Ingredients
- 12 slices of baguette bread with nuts
- 30 ml (2 tablespoons) of olive oil
- 15 ml (1 tablespoon) of chopped mint
- 4 to 5 diced strawberries
- 125 g of goat cheese (such as Capriny)
- 60 ml (1/4 cup) of chopped arugula salad
For the garnishing:
- 30 ml (2 tablespoons) of balsamic caramel
- Ground pepper up to taste
For the balsamic caramel:
- 125 ml (1/2 cup) of balsamic vinegar
- 125 ml (1/2 cup) of sugar
Preparation
Side-by-side mode
- Set bread slices over a baking plate. Brown in the oven for 1 to 2 minutes over each side at "grill" (broil). Remove from oven and cool down. Set aside in a hermetical container at room temperature.
- In a bowl, mix oil with mint and diced strawberries. Set at fresh.
- In another bowl, mix goat cheese with arugula salad. Set at fresh.
- When serving, spread the croutons with the cheese preparation. Garnish with the strawberry mixture, then coat with a bit of balsamic caramel. Pepper.
For the balsamic caramel:
- In a casserole, bring the balsamic vinegar and sugar to a boil. Simmer uncovered for 15 minutes at low heat, without stirring, until the mixture is syrupy.
- Set a few drops on a plate to test the consistency: if the caramel freezes and forms a pearl, it's ready. Remove from heat and cool down.
- Balsamic caramel may be kept in a hermetical container for up to 1 month in the refrigerator.
Chef’s note
Balsamic caramel
In a casserole, bring to a boil 125 ml (1/2 cup) of balsamic vinegar and 125 ml (1/2 cup) of sugar. Simmer uncovered 15 minutes at low heat, whitout stirring, until botaining a syrupy consistency. To test the consistency, set a few drops in a plate: if the caramel freeze and form a pearl, then it's ready. Remove from heat and cool down. Balsamic caramel may be kept up to 1 month in the refrigerator in an hermetical container.
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