Recipe Spicy Rhubarb Toast
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Auteur : FoobyInternet : https://fooby.ch/fr/recettes/17891/tartines-epicees-a-la-rhubarbe
4 Servings
INGRÉDIENTSRhubarb Compote
Fennel
Bread
PRÉPARATIONRhubarb compote
Fennel
Bread
INGRÉDIENTSRhubarb Compote
- 1 tbsp olive oil
- 1 shallot, thinly sliced
- 200g rhubarb, thinly sliced
- 1 red chili, deseeded and finely chopped
- 1 tbsp white balsamic vinegar
- 1 tbsp water
- 2 tbsp sugar
- ½ tsp salt
Fennel
- 200g fennel, thinly sliced
- ½ bunch dill flaked
- 1 tbsp olive oil
- 1/4 tsp salt
- a little pepper
Bread
- 4 slices of rye bread
- 80 g of strong Appenzeller cheese, cut into thin strips
PRÉPARATIONRhubarb compote
- Heat the oil in a saucepan.
- Sweat the shallot for about 5 minutes, add the rhubarb and chili and cook for another 2 minutes.
- Add the vinegar, water, sugar and salt, cover and simmer for about 5 minutes.
- Let cool slightly, stir the compote well.
Fennel
- Mix the fennel, dill, and oil, season.
Bread
- In a pan, toast the bread slices over medium heat for about 2 minutes on each side.
- Remove them and top with cheese.
- Spread the rhubarb compote and fennel on top.
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