Recipe Rhubarb crostini

4 portions

INGRÉDIENTSRhubarb
1 dl of water
50 g of sugar
250 g of rhubarb cut in half lengthwise then into pieces of approx. 8cm

Crostini
½ crusty bread cut in 2 lengthwise and thickness
200 g of Le Riopelle de l'Isle cut into slices
1 tbsp olive oil
a little flower of salt
a little pepper

Walnut streusel
30 g of sugar
1 tbsp of water
40 g pecans
½ tbsp sesame

Toppings
30 g of Micro Greens

PRÉPARATIONRhubarb

1. Bring the water and sugar to a boil in a saucepan.
2. Add the rhubarb, cover and simmer for approx. 5 mins.

Crostini

1. Top the bread slices with cheese and rhubarb.
2. Drizzle with oil, salt and pepper.

Cooking

1. Cook for approx. 5 mins. in the oven preheated to 200° (fan heat).

Walnut streusel

1. In a saucepan, bring the water and sugar to the boil without stirring.
2. Reduce the heat and let it simmer, moving the pan back and forth until you obtain a golden caramel.
3. Remove the pan from the heat, add the nuts and sesame, mix, pour everything onto a sheet of baking paper.
4. Let cool then roughly chop.

Topping

1. Spread the walnut streusel and micro greens over the crostini.