THENGREDIENTS X 1:
1 slice of sourdough bread cut into the widest part of the loaf, about 17-19 cm wide
1/4 apple, finely sliced
90 g brie cut into 3 thick slices
1 1/2 tablespoons lightly toasted pumpkin seeds
3-4 heaped teaspoons of cranberry sauce.
For 4-5 230ml jars of cranberry sauce:
500 g fresh or frozen cranberries
200 ml water (150 ml if you use frozen food)
200 g sugar
1/2 teaspoon of cinnamon
1/4 tsp ground ginger.
Grilled crouton with cranberry, apple, brie and marjoram. Recipe by Kylee Newton, photo by Laura Edwards, taken from “Modern canning kitchen” (Guido Tommasi Editore).
Method
Heat the grill to maximum and move the grill to the top shelf. Toast one side of the bread under the grill for about a minute, then generously spread the cranberry sauce on the non-toasted side.
Arrange the slices of apple and cheese, salt and pepper well and place under the grill with the oven door ajar for 3-4 minutes or until the cheese begins to melt.
Cut in half, sprinkle with toasted pumpkin seeds and marjoram and serve.
For the cranberry sauce. Sterilize jars and lids. Place the cranberries and water in a large, wide, low-sided, thick-bottomed pot and bring to a boil over medium-high heat.
Cook for 6-8 minutes until the cranberries start to pop, then add the sugar and spices. Gently mash and cook for another 8-10 minutes over medium heat, stirring occasionally until the sauce thickens. Pour into sterilized jars using a ladle.
“Modern canning kitchen” by Kylee Newton (Guido Tommasi Editore).
Well preserved
The intent is clear: “Cooking with jams, chutneys, pickles and fermented”, reads the subtitle of Modern canning kitchen (Guido Tommasi Editore). And then, omelettes with pickled peas, eggs with kimchi, brioche bread with chicken liver pate… Long live the tradition, with an anti-waste logic.
The décor idea
These crostoni of British tradition are so spectacular that they do not need too much studied presentations. A marbled tray like this one will do. Or a natural wooden cutting board that emphasizes the rustic / autumnal spirit of the recipe.
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