Triple-Cream Cheese on Garlic Rosemary Toasts

Author: Canadian Living

Unctuous Canadian triple-cream cheeses are not very suitable for cooking, but their rich creaminess goes well with flavoured toasts or crackers. This recipe makes more than enough toasts for one cheese round; store the remainder in an airtight container. Ask the bakery to cut the baguette in half and slice it on the fine slicer – it will save you lots of time.

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: January 2010

Ingredients

  • 1 wheel triple-cream cheese
Toasts :
  • 1/4 cup olive oil
  • 2 cloves garlic pressed
  • 1/4 teaspoon salt (approx)
  • 1 baguette thinly sliced
  • 2 teaspoons minced fresh rosemary
  • 1/4 teaspoon pepper

Method

Toasts: In small bowl, mix together oil, garlic and pinch of the salt; let stand for 5 minutes. Strain through fine sieve, discarding garlic. In large bowl, toss oil mixture with baguette slices. Sprinkle with rosemary, 1/4 tsp (1 mL) salt and pepper; toss again.

Bake on baking sheets in 400°F (200°C) convection or 425°F (220°C) conventional oven, turning halfway through, until crispy and golden brown, 8 to 12 minutes. Let cool on racks. Serve with cheese to spread over top.

Nutritional facts Per piece: about

  • Sodium 118 mg
  • Protein 2 g
  • Calories 62.0
  • Total fat 4 g
  • Potassium 11 mg
  • Cholesterol 8 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Triple-Cream Cheese on Garlic Rosemary Toasts

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