This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
291 K 4.5/5 (21 reviews)
1 hour 45 min.
Easy
6.40 €
6 people
9 IngredientsLast modified on: October 13th 2010
For 6 people, you will need:
- 1
6 slices bread - 2
10 shallots - 3
250 g small pieces of smoked bacon - 4
1 glass dry white wine - 5
250 g Morbier - 6
50 g butter - 7
salt - 8
pepper - 9
3 tablespoons vinegar - Total weight: 1,245 grams
Times for this recipe
Preparation: 50 min.
Cooking: 60 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Stage 2 - ⌛ 20 min.
Cover and leave to cook, stirring occasionally just to avoid bottom of pan browning.
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.
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.
Wine is there to add a little acidity to balance shallots' sweetness.
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.
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.
Stage 7 - ⌛ 3 min.
Remove crust.
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.
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.
Put toast on a baking sheet, sprinkle with a dash of dry white wine.
Stage 10 - ⌛ 3 min.
Distribute shallots.
Stage 11 - ⌛ 3 min.
Then bacon.
Stage 12 - ⌛ 3 min.
And Morbier.
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.
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 recipe | 520 RDI=200 % | 3,500 RDI=330 % | 310 RDI=50 % | 3,460 RDI=170 % | 14,480 RDI: 170 % |
| Per 100 g | 40 RDI=20 % | 280 RDI=30 % | 20 RDI=4 % | 280 RDI=10 % | 1,160 RDI: 10 % |
| Per person | 90 RDI=30 % | 580 RDI=60 % | 50 RDI=8 % | 580 RDI=30 % | 2,410 RDI: 30 % |
How much will it cost?
- For 6 people : 6.40 €
- Per person : 1.10 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Small pieces of smoked bacon
Like these other recipes: Endives "bonne femme", Veal Marengo, Comtoise endive salad, Eggs meurette, Salad paysanne, ... See them all 10
Morbier
Like these other recipes: Gratin Comtois, Bouchées montagnardes, Ham and cheese slices with spring onions, Triple-Cheese Pumpkin Gratin, Green beans and potatoes with Morbier cream sauce, ... See them all 7
Butter
Like these other recipes: Kervallon soup, Spinach Mornay, Little lemon biscuits, Escalope cordon bleu, Moist chocolate cake, ... See them all 483
Shallot
Like these other recipes: "Haute patate" green beans, Roast beef "like they do it in Santa Fe", Cauliflower and purple eggplant with Greek pesto, Stuffed artichokes au gratin, Spaghetti with mushrooms, ... See them all 207
Other recipes you may also like
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.23 M 23.8 6 hours 30 min.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon. March 26th 2013299 K4.3 2 hours 40 min.
How to heat plates
In restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot dishes to your guests, and as a hot plate can wait longer than a cold one, it can sometimes help to avoid panic in the kitchen at serving time. Here are some simple ways to heat your plates. February 21th 2011224 K 43.7 25 min.
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version. February 21th 2011380 K 13.9 2 hours 25 min.
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside. January 30th 2013140 K4.3 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.