Ham, cranberry and goat cheese
Sweet, salty and a little bit sophisticated, this dish always makes your mouth water!
- 500 g Lafleur Authentique shaved ham
- 1 baguette
- 2 tbsp. olive oil
- 225 g goat cheese
- 125 g dried cranberries
- 6 large French shallots, minced
- 1 tsp. olive oil
- 2 tbsp. maple syrup
- Dried or fresh thyme
- Freshly ground pepper, to taste
- Flat-leaved parsley, as garnishing
Maple Shallot Confit
In saucepan, heat up1 tsp. olive oil and cook minced shallots until golden.
Add thyme, pepper and maple syrup, bring to the boil, reduce heat and simmer.
Reduce while stirring occasionally until consistency is jam-like. Cool down and set aside.
Preheat oven to 375°F (190°C).
Cut baguette on a slant to yield 24 slices.
Brush olive oil on each side of bread slices and place on baking sheet.
Cook bread slices in oven until slightly colored. Do not overcook to avoid drying out bread. -Remove from oven and cool down.
Chop cranberries in food processor and place in bowl.