Crostini with roasted figs, Graubünden meat and Tête de Moine AOP
Difficulty level: very easy
Servings 4 people
Ingredients
- 8 slices country bread or baguette
- 4 figs fresh, cut into quarters
- 2 c. tbsp rosemary honey (preferably)
- 8 thin slices Graubünden meat
- 100 g of rosettes of Tête de Moine PDO
- 2 c. tbsp olive oil
- A few strands fresh thyme
- Pepper of the mill
Instructions
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Preheat your oven to 180°C gas mark 6.
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Arrange the fig quarters on a baking tray covered with baking paper. Sprinkle them with honey, add a few thyme leaves then bake for 12 to 15 minutes, until they are tender and slightly caramelized.
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Meanwhile, brush the bread slices with olive oil and toast them for a few minutes in the oven or toaster until golden brown.
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Distribute the slices of Graubünden meat over the crostini. Add the roasted figs while still warm then harmoniously place the Tête de Moine AOP Rosettes.
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Give the pepper mill a twist and possibly sprinkle with a few fresh thyme leaves.
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Serve immediately as a starter or aperitif, accompanied by a salad of young shoots if you wish.
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