Artesano original white bread

ARTESANO ORIGINAL WHITE BREAD

HONEY AND RICOTTA SMOKED SALMON TARTINE

Portions : 4 - Preparation : 5 minutes - Cooking time : 4 to 6 minutes

Ingredients

• 4 Artesano Original white bread
• 45 ml (3 tablespoons) olive oil
• 250 ml (1 cup) ricotta cheese
• 1 shallot, finely chopped
• 30 ml (2 tbsp.) honey
• 8 slices smoked salmon
• 8 dill sprigs
• salt and pepper to taste

Preparation

1. Preheat oven to broil.
2. Cut slices in 2 to form triangles.
3. On an ovenproof tray lined with parchment paper or a silicone mat, spread out the bread slices, brush with olive oil, sprinkle with a little salt and pepper and toast for 2-3 minutes on each side.
4. Meanwhile, mix the ricotta, shallot, honey and a little salt and pepper in a bowl.
5. Spread each bread triangle with the prepared mixture and scatter over the smoked salmon and dill.

TOAST WITH GRILLED PEACH AND BURRATA

Portions : 4 - Preparation : 10 minutes - Cooking time : about 10 minutes

Ingredients

• 4 Artesano Original white bread
• 30 ml (2 tablespoons) butter
• 4 peaches, peeled and cut into 8 pieces
• 1 red onion, sliced
• 1 scoop Burrata cheese
• 60 ml (4 tbsp.) olive oil
• 60 ml (4 tbsp.) white balsamic vinegar
• 8 basil leaves, chopped
• salt and pepper to taste

Preparation

1. Butter bread slices.
2. In a hot grill pan or on the barbecue, toast bread slices for 2 to 3 minutes on each side. Remove and set aside.
3. In the same pan, toast the peaches and onion rings for 2-3 minutes on each side. Season with salt and pepper.
4. Spread peaches and onion on each slice of bread.
5. Cut the burrata into 4 slices and place in the center of each slice of bread, sprinkle with basil, olive oil, balsamic vinegar and season with salt and pepper.

APPLE AND COGNAC GRILLED CHEESE

Portions : 4 - Preparation : 5 minutes - Cooking time : about 15 minutes

Ingredients

• 8 slices Artesano Original white bread
• 2 apples, cubed
• 1 shallot, finely chopped
• 60 ml (4 tablespoons) butter
• 75 ml (5 tbsp.) cognac
• 4 slices sharp cheddar
• 8 slices prosciutto
• 4 slices Swiss cheese
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté the apples and shallot in 15 ml (1 tbsp.) butter for 5 minutes.
2. Add salt and pepper, cognac and flambé until the alcohol evaporates.
3. Butter bread slices.
4. On 4 slices of bread, spread the cheddar, sautéed apples, prosciuotto and Swiss cheese slices, then close the sandwiches.
5. In a hot pan, over medium-low heat, brown the sandwiches for 5 minutes on each side, or until golden brown.

GOAT CHEESE AND ROASTED BROCCOLI TARTINE WITH MAPLE SYRUP

Portions : 4 - Preparation : 10 minutes - Cooking time : 35 minutes

Ingredients

• 4 Artesano Original white bread rolls
• 1 clove garlic, minced
• 90 ml (6 tablespoons) olive oil
• 60 ml (4 tbsp.) maple syrup
• 500 ml (2 cups) broccoli florets
• 1/2 roll Paillot de chèvre cheese
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine garlic, olive oil, maple syrup, salt and pepper.
3. Add broccoli florets and toss to combine.
4. On a baking sheet lined with parchment paper or a silicone mat, spread the broccoli and bake for 25 minutes.
5. Cut bread slices in half lengthwise to form rectangles.
6. On a baking sheet lined with parchment paper or a silicone mat, arrange the bread slices, then top with the broccoli and goat's cheese slices, and leave in the oven for 10 minutes, until the cheese has melted.

RASPBERRY PISTACHIO FRENCH TOAST

Portions : 4 - Preparation : 10 minutes - Cooking time : about 20 minutes

Ingredients

• 8 slices Artesano Original white bread
• 250 ml (1 cup) milk
• 2 eggs
• 15 ml (1 tablespoon) vanilla extract
• 15 ml (1 tbsp.) almond extract
• 1/2 lemon, zest
• 90 ml (6 tbsp) sugar
• 1 pinch salt
• 30 ml (2 tbsp) butter
• 250 ml (1 cup) raspberries
• 75 ml (5 tbsp.) pistachios, crushed
• 45 ml (3 tbsp.) powdered sugar

Preparation

1. Whisk eggs in a bowl, then add milk, sugar, vanilla and almond extracts, lemon zest and pinch of salt.
2. Melt the butter in a hot frying pan.
3. At the same time, dip the bread slices successively into the prepared mixture, then place them in the pan and cook, over medium heat, for 3 to 4 minutes on each side.
4. Place a slice of bread on each plate, scatter over the raspberries, crushed pistachios and sprinkle with powdered sugar.