Montbenoit's canapés


Montbenoit's canapés
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.
281 K 4.5/5 (21 reviews)
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Last modified on: October 13th 2010
For 6 people, you will need:

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Times for this recipe
Preparation: 50 min.
Cooking: 60 min.
All in all: 1 hour 45 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 20 min.
Montbenoit's canapés
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.

Stage 2 - 20 min.
Montbenoit's canapés
Cover and leave to cook, stirring occasionally just to avoid bottom of pan browning.

Stage 3 - 2 min.
Montbenoit's canapés
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.

Stage 4 - 15 min.
Montbenoit's canapés
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.

Stage 5 - 8 min.
Montbenoit's canapés
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.

Stage 6 - 5 min.
Montbenoit's canapés
Preheat oven to 464°F (240°C).

Cut 250 g Morbier (cheese) into thick slices.

Stage 7 - 3 min.
Montbenoit's canapés
Remove crust.

Stage 8 - 5 min.
Montbenoit's canapés
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.

Stage 9 - 3 min.
Montbenoit's canapés
Put toast on a baking sheet, sprinkle with a dash of dry white wine.

Stage 10 - 3 min.
Montbenoit's canapés
Distribute shallots.

Stage 11 - 3 min.
Montbenoit's canapés
Then bacon.

Stage 12 - 3 min.
Montbenoit's canapés
And Morbier.

Stage 13 - 15 min.
Montbenoit's canapés
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe520 RDI=200 %3,500 RDI=330 %310 RDI=50 %3,460 RDI=170 %14,480 RDI: 170 %
Per 100 g40 RDI=20 %280 RDI=30 %20 RDI=4 %280 RDI=10 %1,160 RDI: 10 %
Per person90 RDI=30 %580 RDI=60 %50 RDI=8 %580 RDI=30 %2,410 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Sulfites, Milk
How much will it cost?
  • For 6 people : 6.40 €
  • Per person : 1.10 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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