Tartines with roasted vegetables with honey and chestnut flakes

Name: Tartines with roasted vegetables with honey and chestnut flakes
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Accompagnement
Ingredients: 4 slices of country bread; 1 halves of butternut; 1 raw beet; 2 branches of thyme; 1 tablespoons of olive oil; 5 tablespoons of honey; salt; pepper; 10 chestnuts; 4 tablespoons of fresh cheese; 2 handles of chew; crushed hazelnuts

Total time: 1 h 15
servings: 4 servings
Dish type: Other

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Tartines with roasted vegetables with honey and chestnut flakes

Contains tree nutsContains glutenContains milkVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

10 min

Cook

1 h 5

Total time

1 h 15

Ingredients

servings

4 tranche 4 slices of country bread
1 1 halves of butternut
1 1 raw beet
2 2 branches of thyme
1 c. à soupe 1 tablespoons of olive oil
5 c. à soupe 5 tablespoons of honey
salt
pepper
10 10 chestnuts
4 c. à soupe 4 tablespoons of fresh cheese
2 2 handles of chew
crushed hazelnuts

Method

1
For honey roasted vegetables: first preheat the oven to 200°C.
2
Peel butternut and beet.
3
Cut the butternut in half then into thick slices and beet into quarters.
4
Place them on a baking sheet covered with baking paper. Pour a nice fillet of olive oil, some thyme branches and season.
5
Bake about 35 minutes. After 20 minutes of cooking, sprinkle with honey and cook for another 15 minutes in grill mode.
6
For chestnuts: incise chestnuts, place them on a baking sheet covered with baking paper. Cook 25 to 30 minutes in the oven. Remove the bark and cut into small pieces.
7
Take a slice of bread and spread a nice tablespoon of fresh cheese.
8
Place some chew and then butternut and roasted beet.
9
Sprinkle with crushed chestnuts and hazelnuts.

Source : marmiton

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