Leeks butter canapés, healthier version
- 1/2 package of 250 g (2 cups) of les Culture de chez nous sliced leeks
- 30 ml (2 tablespoons) of Dijon's mustard
- 125 ml (1/2 cup) of olive oil
- 15 ml (1 tablespoon) of white balsamic vinegar
- 15 ml (1 tablespoon) of maple syrup
- Pepper, up to taste
- 1 baguette bread
- 125 g (1 1/4 cup) of grated Gruyère cheese
For the garnishing:
- 1 unpeeled apple, cut in half, then sliced into small slices
- 30 ml (2 tablespoons) of chopped dried cranberries
- Preheat oven to 350ºF (180ºC).
- Whisk oil, vinegar, maple syrup and leeks together. Season up to taste. Slice the baguette into 1 cm thick slices.
- On a cookie sheet, spread the sliced leeks mixture over baguette slices. Sprinkle with grated cheese.
- Brown in the oven for about 10 minutes or until the cheese is browned. Garnish with a thin slice of apple and chopped cranberries. Serve hot.
The original recipe uses butter. Since butter and chesse are rich in saturated fats which may have a negative effect on the cardiovascular system, it would be wise to limit its use. By replacing the butter with olive oil, a source of mono unsaturated fat, a good form of fat, the nutritional profile of this recipe is improved. Cheese is an important food thanks to its calcium and protein content. Nevertheless, it's rich in salt and saturated fat. So, it may be beneficial for one's diet if amounts are respected, 50 grams of cheese is equivalent to a portion of milk and substitutes in Canada's Food Guide to healthy Eating. In this recipe, 4 to 5 canapés provide about 1/2 portion of cheese.
(1 portion of 50 g of cheese = size of your thumb or 2 school eraser or also 1/2 cup of garted cheese)
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