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Toasted Grain Bread with Chèvre and Honey Serves 4 Bea Villani, a terrific chef who worked for ACE as our Café Manager and then moved on to run our Sales department, created this for Feast of Fields, an organic food festival held each fall. Ingredients ¼ cup (60 mL) sunflower seeds 4 slices organic granary bread 4 to 6 oz. (113 to 170 g) soft chèvre 1 to 2 Tbsp. (15 to 30 mL) homogenized milk (if needed) 1 Tbsp. (15 mL) liquid honey Instructions Preheat the oven to 400°F (200°C). Spoon the sunflower seeds onto a baking pan. Place in the oven for approximately 5 to 7 minutes, stirring often, until they are a dark golden color. Watch carefully, as the seeds burn easily. Keep the oven on, at the same temperature. Toast the bread and let cool. Spread each slice generously with the chèvre. If the cheese isn't creamy enough, mix it with 1 to 2 Tbsp. (15 to 30 mL) of the homogenized milk. Bake in the oven until slightly softened, about 3 to 5 minutes. Drizzle with the honey and sprinkle with the toasted sunflower seeds. Serve warm or at room temperature.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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Multigrain |
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Organic Granary |
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Country Wheat |
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