Reblochon Crostinis
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
