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.
277 K 4.5/5 (21 reviews)
1 hour 45 min.
Easy
18 people
9 IngredientsLast modified on: October 13th 2010
For 18 people, you will need:
- 1
18 slices bread - 2
30 shallots - 3
1 lb + 10.4 oz small pieces of smoked bacon - 4
3 glasses dry white wine - 5
1 lb + 10.4 oz Morbier - 6
5.5 oz butter - 7
salt - 8
pepper - 9
9 tablespoons vinegar
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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 3 glasses 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 1 lb + 10.4 oz 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 9 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 9 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 18 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 | 1,560 RDI=600 % | 10,500 RDI=990 % | 920 RDI=140 % | 10,380 RDI=520 % | 43,450 RDI: 520 % |
| 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 18 people : 19.20 €
- 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.
This recipe uses (among others)
Morbier
Like these other recipes: Bouchées montagnardes, Gratin Comtois, Tortilla Comtoise, Gratin of leeks with Morbier cheese, Ham and cheese slices with spring onions, ... See them all 7
Small pieces of smoked bacon
Like these other recipes: Eggs meurette, Comtoise endive salad, Spinach à la Lorraine, Veal Marengo, Rabbit civet "à la normande", ... See them all 10
Butter
Like these other recipes: Spinach and cauliflower with sesame béchamel sauce, Buckwheat almond biscuits, Nonettes, Sauce Normande (for fish), Gratin-style spinach and chicken omelette , ... See them all 461
Shallot
Like these other recipes: Cockles and cabbage with smoky cream sauce, Cauliflower and chickpea purée, Sarladaise potatoes, How to slow cook meat, Chicken and avocado bagels, ... See them all 194
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