Reblochon Crostinis

12 October 2021 —

Ingredients

For the pickled onion:

1 medium red onion

1/2 tsp sugar

1/2 tsp salt

100ml white vinegar

1 garlic clove

For the sundried tomatoes:

500g tomatoes (any variety)

salt

Olive oil

1 large baguette

jar of anchovies

450g Reblochon

How to make it

These Reblochon crostinis make for a substantial canapé, or small starter. The extra creamy Reblochon is paired with anchovies, pickled red onions and sun dried tomatoes – so many flavours in one wonderful bite!

Make your own sliced pickled red onions (or buy a jar!):

Peel and thinly slice the onion into small strips
Peel and cut the garlic clove in half
In a sterilised jar, add the sugar, salt and vinegar. Stir to dissolve
Place the chopped onions in a sieve and over the sink, slowly pour boiling water over the onions
Add the onions to the jar and stir gently to evenly distribute the flavour
Leave for at least 30 minutes – ideally up to a couple of weeks

Make the sun dried tomatoes (or buy a jar!):

Preheat oven to 170°C with fan / 190°C without fan /350° F / gas mark 5
Quarter tomatoes, and remove the seeds
Place cavity up on baking sheets, and sprinkle salt over
Bake for around 30 mins or until tomatoes have shrivelled and browned, but not burned
Remove and store in a jar with olive oil
Leave for at least an hour, ideally up to a month

Make the crostinis

Preheat oven to 170°C with fan / 190°C without fan /350° F / gas mark 5
Slice a baguette into inch width pieces
Arrange the slices on to two baking sheets
brush both sides with oil. season with salt and pepper
Bake for around 15 mins, or until golden
Make sure to flip the slices halfway through, until golden
Leave to cool

Assemble

Preheat the grill to medium
Take a crostini and add a spoonful of sundried tomatoes
Place a slice of Reblochon on top
Add an anchovy or two
Place under the grill for about 3-5 minutes, or until the Reblochon starts to brown and melt
Finish with a garnish of the picked onions, and hold together with a toothpick
Serve the Reblochon crostinis warm

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