Brioche Crostini with garlic Cheese Crumbles, tomato and fig chutney
- 1 small brioche bread roll
- 100 g Cheese Crumbles garlic
- 2 pommedori tomatoes
- 1 red onion
- 1 piece jar of fig chutney
- Some cress or twigs to garnish
Preheat the convection oven to 170°C.
Cut with a serrated knife the brioche bread roll in the length by 4.
Spread the top with a hefty low of fig chutney.
Cut the tomatoes into slices and lay it on the fig chutney.
Cut the red onion into paper-thin rings and spreads them over the tomato slices.
Take the Cheese Crumbles and finish the roll with a full hand Cheese Crumbles.
Bake off on a paper in a baking dish on 170°C for 15 minutes.
Garnish with cress or other germ types.