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Rating
1 people
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Week #24
So many sandwiches from here
Riopelle de l’Isle Masterpiece
Ingredients
4 slices le riopelle de l’Isle cheese
15 ml (1 tbsp.) unsalted pistachios
15 ml (1 tbsp.) sliced toasted almonds
15 ml (1 tbsp.) dried apricots, chopped
15 ml (1 tbsp.) raisins
15 ml (1 tbsp.) honey
15 ml (1 tbsp.) orange juice
1 pinch of ground cardamom
15 ml (1 tbsp.) butter
Bread chosen: Hazelnut and honey bread
Preparation
Put the pistachios, almonds, apricots, raisins, honey, orange juice and cardamom in a small saucepan. Simmer over low heat while stirring for about five minutes. Set aside.
Slice two slices of bread. Spread butter on both slices. Top one of the bread slices with the dried fruit and nut mix. Garnish with cheese. Cover with the remaining slice and grill until golden in a frying pan or sandwich press.
Other cheese suggestions :
Chevalier Brie Triple Crème, Vaudreuil Brie
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