Gluten free seeded sourdough tartines
ingredients
For Fromager d’Affinois Bleu and roasted pumpkin tartines
Per tartine:
- 2-3 slices of Fromager d’Affinois Bleu
- 1 slice of gluten free seeded sourdough
- 25-50g Japanese or Kent pumpkin, roasted in olive oil
- 3-4 walnut halves
- 1 teaspoon of honey
- 1/4-1/2 teaspoon cinnamon
- Sea salt flakes and freshly cracked pepper
- Red wine vinegar glaze, to taste (recipe below)
For Fromager d’Affinois Campagnier and roasted grape tartines
Per tartine:
- 2-3 slices Fromager d’Affinois Le Campagnier cheese
- 1 slice of gluten free seeded sourdough
- Handful of red grapes, roasted in olive oil and salt
- Sea salt flakes and freshly cracked pepper
- Red wine vinegar glaze, to taste (recipe below)
For the red wine vinegar glaze :
- 1/4 cup red wine vinegar (sherry or balsamic vinegars will also work)
- 1-2 tablespoons light brown sugar, to taste
Directions
- Roast a suitable amount of grapes and/or pumpkin, lightly coated in olive oil and salt, in a 180C or 256F oven. Roast for 30-50 minutes or until they are golden and caramelised.
- In a small saucepan, combine the ingredients for the red wine vinegar glaze and cook down until they are thick and syrupy. Set aside.
- To assemble the tartines, lightly toast each piece of gluten free seeded sourdough before topping them with Fromager d’Affinois cheeses and the remaining ingredients. Note that the baklava crumb also tastes delicious on the roasted grape and Fromager d’Affinois Le Campagnier tartine.
- Season, drizzle with red wine vinegar and serve immediately.
