Name: Montbenoit's canapés
Prep time: 47 min
Cook time: 58 min
Total time: 1 h 45 min
Yield: 6 people
Cuisine: French
Ingredients: 6 slices bread; 10 shallots; 250 g small pieces of smoked bacon; 1 glass dry white wine; 250 g Morbier; 50 g butter; Salt; Pepper; 3 tablespoons vinegar

Step by step recipe

Step 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.

Step 2 - ⌛ 20 min.

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

Step 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.

Step 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.

Step 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.

Step 6 - ⌛ 5 min.

Preheat oven to 464°F (240°C).

Cut 250 g Morbier (cheese) into thick slices.

Step 7 - ⌛ 3 min.

Remove crust.

Step 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.

Step 9 - ⌛ 3 min.

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

Step 10 - ⌛ 3 min.

Distribute shallots.

Step 11 - ⌛ 3 min.

Then bacon.

Step 12 - ⌛ 3 min.

And Morbier.

Step 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).

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	16 g RDI=6 %	20 g RDI=27 %	278 kcal RDI=14 %	1,163 kJ RDI=14 %
Per person	19 g RDI=29 %	34 g RDI=13 %	41 g RDI=56 %	577 kcal RDI=29 %	2,414 kJ RDI=29 %
Whole recipe	112 g RDI=172 %	201 g RDI=76 %	245 g RDI=336 %	3,459 kcal RDI=173 %	14,482 kJ RDI=173 %