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Brioche Crostini with garlic Cheese Crumbles, tomato and fig chutney

Lunch/side dish

4 persons

25 minutes


  • 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.

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