25-50gJapanese or Kent pumpkinroasted in olive oil
2-3slicesof Fromager D’Affinois Bleu
3-4walnut halves
1teaspoonof honey
1/4-1/2teaspooncinnamon
Sea salt flakes and freshly cracked pepper
Red wine vinegar glazeto taste (recipe below)
FOR THE TRIPLE CREAM BRIE AND ROASTED GRAPE TARTINES
Per tartine:
1sliceof gluten free seeded sourdough
Handful of red grapesroasted in olive oil and salt
2-3slicesFromager D’Affinois Campagnier cheese
Sea salt flakes and freshly cracked pepper
Red wine vinegar glazeto taste (recipe below)
FOR THE RED WINE VINEGAR GLAZE:
1/4cupred wine vinegarsherry or balsamic vinegars will also work
1-2tablespoonslight brown sugarto taste
Instructions
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
TO MAKE THE TARTINES:
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 the Fromager D’Affinois and the remaining ingredients. Note that the baklava crumb also tastes delicious on the roasted grape and Fromager D’Affinois Camagnier tartine.
Season, drizzle with red wine vinegar and serve immediately.