Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/6298/
Crostini with Gratinated Jarlsberg
Gratinate: To cook until a crisp surface forms
Yield: 20 small crostinis
Ingredients
| Topping: | |||
| 2 | Tablespoons | honey | |
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| 1/2 | vanilla pod | ||
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| Zest of half a lemon | |||
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| 4 | plum tomatoes, remove skin and seeds | ||
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| Salt | |||
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| Pepper | |||
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| Crostini: | |||
| 1 | baguette, cut into 1-inch slices | ||
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| 7 | ounces | Jarlsberg cheese | |
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| 1 | Tablespoon | butter | |
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| 1/8 | cup | arugula salad | |
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| You'll also need: | |||
| Parchment paper | |||
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Directions:
Topping:
Bring the honey, vanilla and lemon zest to a boil. Cut the tomatoes in four and add the tomatoes to the casserole. Season with salt and pepper. Leave to cool.
Crostini:
Toast the baguette slices.
Cut Jarlsberg into 1/2-inch slices, place on lightly buttered parchment paper and gratinate under broiler until slightly soft and barely browned.
Place some arugula salad on the toast, about 1/4 of the marinated tomato mixture and top with a slice of gratin Jarlsberg. Drip some of the marinade on top before serving.
Photo and Recipe Used with Permission from Norseland, Inc. - www.norseland.com
Please note that some ingredients and brands may not be available in every store.
Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/6298/
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