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Montbenoit's canapés

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A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.

239,0154.5/5 for 21 ratings

Grade this recipe:

54321

Last modified on: October 13^th 2010

For 6 people, you will need:

• 0 6 slices bread
• 1 10 shallots
• 2 250 g small pieces of smoked bacon
• 3 1 glass dry white wine
• 4 250 g Morbier cheese
• 5 50 g butter
• 6 salt
• 7 pepper
• 8 3 tablespoons vinegar
• Total weight: 1,245 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	58 min.	1 hour 45 min.

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Step by step recipe

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Stage 1 - 20 min.

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.

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Stage 2 - 20 min.

Cover and leave to cook, stirring occasionally just to avoid bottom of pan browning.

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Stage 3 - 2 min.

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.

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Stage 4 - 15 min.

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.

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Stage 5 - 8 min.

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.

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Stage 6 - 5 min.

Preheat oven to 464°F (240°C).

Cut 250 g Morbier cheese (cheese) into thick slices.

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Stage 7 - 3 min.

Remove crust.

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Stage 8 - 5 min.

Cut 6 slices bread, if possible leavened bread, into fairly thick slices (1 cm or ½ 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.

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Stage 9 - 3 min.

Put toast on a baking sheet, sprinkle with a dash of dry white wine.

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Stage 10 - 3 min.

Distribute shallots.

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Stage 11 - 3 min.

Then bacon.

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Stage 12 - 3 min.

And Morbier.

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Stage 13 - 15 min.

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.

Keeping:

1 or 2 days in the fridge, folded in a plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,808 Kcal or 11,757 Kj	118 gr	249 gr	245 gr
140 %	45 %	24 %	37 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
226 Kcal or 946 Kj	9 gr	20 gr	20 gr
11 %	4 %	2 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
468 Kcal or 1,959 Kj	20 gr	42 gr	41 gr
23 %	8 %	4 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 6 people : 6.39 €
• Per person : 1.07 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Small pieces of smoked bacon: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Rabbit civet "à la normande", Stuffed baguette , Salad paysanne, Veal Marengo, ... All
	Morbier cheese: You can check-out other recipes which use it, like for example: Ham and cheese slices with spring onions, Gratin Comtois, Triple-Cheese Pumpkin Gratin, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Provençal colombier for Pentecost, Apple Tatin Terrine, Fish in a sesame crust, Croque-monsieur gourmand, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Tomato sauce for pizzas, Beurre d'escargot, Röstis, Chicken and mushroom pie, ... All

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