Tartines with roasted vegetables with honey and chestnut flakes
Other · Total time : 1 h 15 · Prep : 10 min · Cook : 1 h 5 · 4 servings
Allergens : Tree nuts, Gluten, Milk
Ingredients
For 4 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.