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Triple-Cream Cheese on Garlic Rosemary Toasts

By The Canadian Living Test Kitchen

Tested till perfect

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Triple-Cream Cheese on Garlic Rosemary Toasts

This recipe makes 60 pieces servings

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Nutritional Info
Per piece: about -
cal 62
pro 2 g
total fat 4 g
sat. fat 1 g
carb 5 g
fibre 0
chol 8 mg
sodium 118 mg
potassium 11 mg
% RDI: -
calcium 4
iron 2
vit A 2
folate 3

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.

Ingredients

  • 1 wheel (about 200 g) triple-cream cheese
  • Toasts:
  • 1/4 cup olive oil
  • 2 cloves garlic, pressed
  • 1/4 tsp salt, (approx)
  • 1 baguette, thinly sliced
  • 2 tsp minced fresh rosemary
  • 1/4 tsp pepper

Preparation

Toasts: In small bowl, mix together oil, garlic and pinch of the sa< 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.

Source : Canadian Living Magazine: January 2010

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