Reblochon Crostinis

12 October 2021 —

Reblochon Crostinis


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)


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


  • 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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