材料

核桃10克
白葡萄酒醋70毫升
金色砂糖30克
豌豆160克,汆烫
柠檬5个,磨果皮碎、挤果汁
精纯初榨橄榄油1大匙
夏巴塔面包1块,切片
山羊奶酪240克,切成薄片
豆苗少许
松露蜂蜜适量

做法

  1. 把烤箱加热到160°C或风扇模式下的140°C。用烤盘把核桃烤8分钟至色泽金黄,稍微冷却后用干净的厨房茶巾剥除大部分核桃皮。
  2. 把白葡萄酒醋和白砂糖用平底锅煮滚,转小火煮2分钟,淋在核桃上。
  3. 把豌豆和柠檬汁、果皮碎、橄榄油一起拌匀,适当调味。把面包烤至稍微酥脆,再上面放豌豆和奶酪。
  4. 把面包片放在烤盘上烤3分钟至奶酪开始融化,然后撒上核桃和豆苗,淋上松露蜂蜜即可。

Goat’s Cheese and Truffle Honey Bruschetta

Ingredients

10g walnuts
70ml white wine vinegar
30g golden caster sugar
160g garden peas, blanched
5 lemons, zest and juice
1 tbsp extra virgin olive oil
1 ciabatta, sliced
240g goat’s cheese, sliced
some pea shoots
few spoons truffle honey

Method

  1. Heat oven to 160°C/140°C fan. Roast walnuts on a baking tray for 8mins until golden brown. Leave to cool slightly, then rub with a clean towel to remove most of the skin.
  2. Put white wine vinegar and caster sugar in a saucepan. Bring to a boil, then simmer for 2mins. Pour over walnuts.
  3. Mix peas with lemon juice, zest and olive oil, season to taste. Toast ciabatta on a hot griddle pan, then top with peas and cheese.
  4. Place on a baking tray and cook in oven for 3mins, until cheese starts to melt. Top with walnuts and pea shoots, then drizzle with truffle honey to taste.
食谱提供
Marks & Spencer

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TEXT 若昕 PHOTOS Marks & Spencer