Arugula and Hazelnut Toasts Recipe
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PrintIngredients
Ingredients for 8 servings
- 8 baguette slices, 1 cm (1/") thick
- 70 g (3 oz.) cleaned Arugula or Rocket
- 1 clove of garlic, pressed
- 3 tbsp. Hazelnut (Filbert) oil
- or canola oil
- 1/3 tsp. salt and a little freshly ground pepper
- 200-250 (7-8 oz.) Swiss Raclette cheese, sliced
- 4 tsp. chopped hazelnuts
Method
- Toast the baguette slices in a preheated 200° C (400° F) oven for 10 minutes. Cool.
- Set aside a handful of arugula for garnish. Chop the rest finely and combine it with the garlic and canola or hazelnut oil. Season to taste with salt and pepper.
- Divide the toasted baguette slices spread with the arugula mixture among individual raclette dishes, cover with raclette cheese and sprinkle with hazelnuts. Let the cheese melt and top with arugula.
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©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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