Ingredients
- 7 tbsp Neolea Choco Balsamic
- 250 gr soft goat cheese (without crust)
- 1 baguette or ciabatta
- 4 el Neolea Extra Virgin Olive Oil
- 6 fresh figs
- 1 shallot, finely chopped
- 50 gr hazel nuts
- Neolea Pure Sea Salt
- Freshly ground pepper
Instructions
- Add 5 tbsp of Choco Balsamic to a small pan over low heat and let it reduce until the balsamic becomes syrupy (about 5 minutes). Let it cool for 20 minutes.
- Preheat the oven to 200°C (fan). Sauté the shallot briefly in 2 tbsp of olive oil and 2 tbsp of Choco Balsamic, then set aside.
- Mix the remaining olive oil with salt and pepper, brush both sides of the baguette slices, and toast them in the oven along with the hazelnuts for 5-7 minutes.
- Coarsely chop the hazelnuts.
- Mix the goat cheese with 3 tsp of water. Spread the softened goat cheese over the crostini, followed by the shallot mixture.
- Slice the figs into thin pieces and place them on top.
- Sprinkle the crostini with the chopped hazelnuts for extra crunch.
- Generously drizzle with the syrupy Choco Balsamic for a rich, sweet finish. Serve immediately and enjoy!
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