Montbenoit's canapés

Step by step recipe:

  1. 20 min.Montbenoit's canapés : Photo of step #1
    Peel 10 shallots, cut into fairly thin rings.

    Put a pan on medium heat, add 50 g butter cut into small pieces. As soon as it begins to fry, add shallots, and stir fairly roughly to start separating the rings. They should fall into ribbons when cooked.

    Do not salt at this stage.
  2. 20 min.Montbenoit's canapés : Photo of step #2
    Cover and leave to cook, stirring occasionally just to avoid bottom of pan browning.
  3. 2 min.Montbenoit's canapés : Photo of step #3
    When well cooked and of melting texture (about 20 minutes), remove lid, add 1 glass dry white wine (if possible French Jura wine), salt and pepper.
  4. 15 min.Montbenoit's canapés : Photo of step #4
    Continue to cook uncovered until wine is absorbed, then taste and adjust seasoning.

    Wine is there to add a little acidity to balance shallots' sweetness.
  5. 8 min.Montbenoit's canapés : Photo of step #5
    Put 250 g small pieces of smoked bacon, cut into small pieces in a hot frying pan without fat, cook until they are browned.

    Remove from heat, drain off excess fat, add 3 tablespoons vinegar, mix and set aside on absorbant paper.

    Vinegar is there to add a little acidity to balance fat of bacon.
  6. 5 min.Montbenoit's canapés : Photo of step #6
    Preheat oven to 464°F (240°C).

    Cut 250 g Morbier cheese (cheese) into thick slices.
  7. 3 min.Montbenoit's canapés : Photo of step #7
    Remove crust.
  8. 5 min.Montbenoit's canapés : Photo of step #8
    Cut 6 slices bread, if possible leavened bread, into fairly thick slices (1 cm or ˝ inch at least), remove crust and toast until they are brown and crusty outside, still soft inside.

    If you don't have a toaster you can lightly butter the slices, and fry in a pan for 1 or 2 minutes each side.
  9. 3 min.Montbenoit's canapés : Photo of step #9
    Put toast on a baking sheet, sprinkle with a dash of dry white wine.
  10. 3 min.Montbenoit's canapés : Photo of step #10
    Distribute shallots.
  11. 3 min.Montbenoit's canapés : Photo of step #11
    Then bacon.
  12. 3 min.Montbenoit's canapés : Photo of step #12
    And Morbier.
  13. 15 min.Montbenoit's canapés : Photo of step #13
    Put in the oven, and watch the cooking: it's done when cheese is melted and slightly toasted (about 10-15 minutes ). Serve immediately, if possible with a salad and French dressing (vinaigrette).

Remarks:

The same recipe as been tested in a wood-fired oven, it's better and takes only half (or a third) the time.

You can also use cheese other than Morbier, I think that any soft-paste might be tried, e.g. reblochon or Mont d'Or.

Source:

Home made

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