Gluten free seeded sourdough tartines
Gluten free, vegetarian, FODMAP friendly
Ingredients
FOR THE BLUE CHEESE AND ROASTED PUMPKIN TARTINES
Per tartine:
- 1 slice of gluten free seeded sourdough
- 25-50 g Japanese or Kent pumpkin roasted in olive oil
- 2-3 slices of Fromager D’Affinois Bleu
- 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 THE TRIPLE CREAM BRIE AND ROASTED GRAPE TARTINES
Per tartine:
- 1 slice of gluten free seeded sourdough
- Handful of red grapes roasted in olive oil and salt
- 2-3 slices Fromager D’Affinois Campagnier cheese
- 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
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.
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