Roquefort toasts topped with cranberries, roquet and clementine zest
Zesty, fresh and full of festive flavour, these great little canapés are easy and fun to make, so why not get the kids involved? Maybe let an adult handle the zesting of the clementine though… The cranberries are also delicious topped on warm chocolate brownies with vanilla ice cream or alongside a mature cheddar or local Comte. However, my favorite has to be a ripe and salty blue cheese like roquefort.
If you don’t fancy cranberries, how about trying it with juicy roasted red grapes?
Makes: 25 – 30 Preparation time: 30 – 40 mins, plus overnight steeping.
1 thin baguette
50g melted butter
250g Roquefort, crumbled
100g dried cranberries
2 tsp soft dark brown sugar
6 clementines, 3 at room temperature for juicing and 3 in the fridge for the garnish
Roquette, enough to garnish each canapé and decorate the board.
Prepare the cranberries
There are two options here:
- If you have the time soak the cranberries in the clementine juice, a few turns of freshly ground black pepper, 2 tsp soft brown dark sugar and the cloves, cover and leave to steep overnight. The next day, drain and store the soaked cranberries until needed.
- If you are in a rush you can simply use some cranberry sauce instead.
Prepare the toasts
Preheat the oven to 160 °C
Thinly slice the baguette and place on a baking tray. Using a pastry brush, brush both sides of the bread evenly ( if you do not have a pastry brush just drizzle the melted butter over the top, turn and repeat)
Place the tray into the preheated oven and allow to bake for about 5 – 8 minutes, depending on your oven. It is worth just keeping an eye on them. You want them to be a nice light golden colour.
Once out of the oven allow the toast to cool on a rack until ready to use.
Strain the cranberries and remove the cloves.
Take some of the crumbled roquefort and place on top of each toast.
Place your toasts onto the serving board before topping with a few of the soaked cranberries, allowing a few to fall off the toasts onto the dish for an organically perfectly imperfect look. Note: If you are using cranberry sauce, top each toast with a teaspoon of sauce.
Top with one or two roquette leaves, again allowing a few leaves to fall onto the dish.
Using a sharp knife, carefully cut small slices of the clementine zest and place one or two pieces on each toast.
Season with freshly ground black pepper and serve.