Artesano sourdough bread

ARTESANO SOURDOUGH BREAD

MUSHROOM, CHEDDAR AND POACHED EGG TARTINE

Portions : 4 - Preparation : 10 minutes - Cooking time : between 12 and 15 minutes

Ingredients

• 4 slices Artesano sourdough bread
• 45 ml (3 tablespoons) butter
• 500 ml (2 cups) Café mushrooms, cut in 4
• 15 ml (1 tablespoon) vegetable stock concentrate
• 1 clove garlic, minced
• 15 ml (1 tbsp.) honey
• 1/2 lemon, juice
• 60 ml (4 tbsp.) parsley leaves, chopped
• 4 eggs
• 250 ml (1 cup) cheddar cheese, grated
• 30 ml (2 tbsp.) white vinegar

Preparation

1. In a hot skillet, melt butter, add mushrooms and sauté over high heat for 5 minutes.
2. Add the stock concentrate, garlic, honey and lemon juice and cook for a further 3 minutes.
3. Remove from heat, add parsley and check seasoning.
4. In a saucepan of simmering water, add the vinegar.
5. Break each egg into an individual ramekin and pour, one at a time, into the pan of water.
6. Leave each egg to cook for around 4 minutes, then remove from the pan and place on absorbent paper.
7. Toast the slices of bread.
8. On each slice of bread, spread the mushrooms, grated cheddar cheese and place an egg on top, adding a little salt and pepper.

BAKED APPLE AND CINNAMON SQUARE

Portions : 4 - Preparation time : 10 minutes - Cooking time : 30 to 45 minutes

Ingredients

• 4 Artesano sourdough breads
• 4 Cortland apples, peeled and cored
• 120 ml (8 tablespoons) brown sugar
• 1 lemon, zest
• 60 ml (4 tbsp.) butter
• 3 ml (1/2 tsp.) cinnamon
• 125 ml (1/2 cup) walnuts, chopped
• 125 ml (1/2 cup) milk
• 15 ml (1 tbsp.) vanilla extract
• 2 eggs, beaten

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a bowl, combine milk, half the brown sugar, vanilla and eggs.
3. Dip each slice of bread in the mixture.
4. In a buttered casserole dish, arrange the bread slices to cover the bottom.
5. Place an apple on each slice of bread.
6. In a bowl, combine the soft butter, brown sugar, walnuts, cinnamon and lemon zest.
7. Spread the mixture inside each apple and bake in the oven for 30 to 45 minutes, until the apples are tender.

TOASTED ZUCCHINI AND PROSCIUTTO TARTINE

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

Ingredients

• 4 Artesano sourdough breads
• 1 yellow zucchini, cut into thin ribbons
• 1 green zucchini, cut into thin ribbons
• 60 ml (4 tablespoons) olive oil
• 30 ml (2 tbsp.) red wine vinegar
• 60 ml (4 tbsp.) grated Parmesan cheese
• 125 ml (1/2 cup) cream cheese
• 4 slices bacon, cooked crisp and chopped
• Salt and pepper to taste

Preparation

1. In a hot frying pan, brown the zucchini ribbons in a little oil, 2 minutes on each side.
2. Add the vinegar and Parmesan and season with salt and pepper.
3. Toast the bread, spread with the cream cheese, then spread with the zucchini and bacon bits.

DELUXE TOMATO SANDWICH

Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes

Ingredients

• 8 slices Artesano sourdough bread
• 16 cherry tomatoes
• 90 ml (6 tablespoons) olive oil
• 30 ml (2 tbsp) white vinegar
• 1 clove garlic, whole
• 5 ml (1 tsp.) herbes de Provence blend
• 1 red heirloom tomato, sliced
• 1 yellow heirloom tomato, sliced
• 90 ml (6 tbsp) mayonnaise
• 8 basil leaves, chopped
• 4 lettuce leaves
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Place the cherry tomatoes in an ovenproof dish, sprinkle with olive oil, vinegar, garlic and herbes de Provence and bake for 30 minutes.
3. Let cool.
4. Toast the bread slices.
5. Mix mayonnaise and basil in a bowl.
6. Spread prepared mayonnaise on each slice of bread.
7. On 4 slices of bread, place and crush the cherry tomatoes, place the slices of heirloom tomatoes, season, place the lettuce and close with the remaining slices of bread.

BANANA MASCARPONE AND AMARETTO DELICE

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

Ingredients

• 4 slices Artesano sourdough bread
• 250 ml (1 cup) mascarpone cheese
• 180 ml (12 tbsp.) sugar
• 1/2 lemon, zest
• 4 bananas, halved lengthwise
• 45 ml (3 tbsp.) butter
• 120 ml (8 tbsp.) Amaretto
• 60 ml (4 tbsp.) brown sugar
• 3 ml (1/2 tsp.) cinnamon

Preparation

1. In a bowl, combine mascarpone, 4 tbsp. sugar and lemon zest. Set aside.
2. In a hot frying pan, brown the bananas in a little butter, then add the Amaretto and brown sugar.
3. Mix the remaining sugar and cinnamon in a bowl and pour onto a plate.
4. Crush the bread slices in the sugar mixture.
5. In a hot skillet, over medium heat, caramelize bread slices for 3 to 4 minutes.
6. Cut each slice of bread in half to form rectangles.
7. On each bread rectangle, place half a banana, then spread the mascarpone.