Tartines with blue cheese, fig & ham
Put together a casual French table for lunch with friends, with charcuterie and cheese from the deli and homemade snacks
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 5 mins
Plus cooling
- Heat oven to 200C/180C fan/gas 6. Brush the baguette slices with olive oil and season. Arrange on baking trays, then bake for 5 mins until crisp. Cool before spreading over some cheese and topping each tartine with a piece of ham and a fig quarter. Add a little ground black pepper, if you like.
- Serve with a couple of crusty baguettes and some nice French cheeses and meats, arranged on boards and platters with tapenade, cornichons and hard-boiled quails eggs. Add a bowl of salad and Kir Royale to drink (see recipes below).
Green salad with beans & walnuts
Mix 140g crisp lettuce leaves with a good handful cooked green beans, 2 thinly sliced shallots and a handful toasted chopped walnuts. Make a dressing with 1 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard and seasoning in a screw-top jar. Shake and pour over salad just before serving.
Classic Kir Royale
Add 1-2 tbsp cassis to 6 Champagne or wine glasses, then top up with Champagne.
Per serving
57 kcalories, protein 2g, carbohydrate 5g, fat 3 g, saturated fat 1g, fibre 0g, sugar 2g, salt 0.39 g
Recipe from Good Food magazine, July 2010.
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http://www.bbcgoodfood.com/recipes/644638/
http://www.bbcgoodfood.com/recipes/644638/
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Ingredients
- 1 small baguette , thinly sliced into 20 pieces
- 2 tbsp extra-virgin olive oil
- 100g Roquefort
- 5 slices prosciutto , each torn into 4 pieces
- 5 figs , quartered
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A rich, sweet pâté recipe using pineau - a sherry-like aperitif - great as a dinner party starter.
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 5 mins
Plus coolingIngredients
- 1 small baguette , thinly sliced into 20 pieces
- 2 tbsp extra-virgin olive oil
- 100g Roquefort
- 5 slices prosciutto , each torn into 4 pieces
- 5 figs , quartered
Per serving
57 kcalories, protein 2g, carbohydrate 5g, fat 3 g, saturated fat 1g, fibre 0g, sugar 2g, salt 0.39 g
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21 October 2010
Lingdada rated this recipe
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