Tartine of goat cheese, avocado and granola

A crunchy recipe taken from the new best-seller “Granolas & Mueslis” at Hachette Cuisine.

FOR 4 TARTINES

15 TO 20 MIN OF PREPARATION

15 MIN OF COOKING

1 Preheat the oven to 180 °C (th. 6).

2 Prepare the granola: mix the muesli with the maple syrup and place on an oven plaque covered with sulfurized cooking paper.  Cook for 15 min, stirring twice. Keep an eye on the colouration. Remove the granola from the oven and allow to cool down.

3 Meanwhile, mix the goat cheese, teaspoon of lemon juice, the blackberries, the coriander, fleur de sel and pepper. Taste and rectify the seasoning as you wish…

4 Toast the bread slices and allow to cool down. Peel the avocado, cut the flesh in thin slivers and squeeze the lemon over them.

5 Prepare the tartines: garnish the bread with cheese cream, add a few leaves of arugula, avocado slivers, a few blackberries and finish by sprinkling with granola and coriander leaves.

Excerpted from Granolas et Mueslis by Soizic Chomel de Varagnes, photographs by Nicolas Lobbestaël, stylism by Soizic Chomel de Varagnes for Hachette Cuisine.

Also discover the most simple tartine in the world, the ceviche of cod with coconut milk and the savoury tartine with roasted mirabelles.

Ingredients

For the tartines :

125 g of fresh goat cheese (such as Chavrou®)

2 teaspoons of lemon juice

40 g of blackberries + a few for decoration

Leaves from 10 twigs of coriander + a few for decoration

4 slices of country bread not too thick

1 avocado

1 handful of roquette

Salt

Pepper


For the granola :

Muesli peanuts, coconut and black sesame (see p. 24)

4 teaspoons of maple syrup

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