-
- Prep
- 5 minutes
-
- Total
- 20 minutes
-
- Serving
- 4
Featured Product
belle crème
A triple cream soft surface ripened cheese with a soft body and creamy, smooth texture. Its bloomy rind has subtle nutty and earthy flavours as well as a hint of salt, with the taste changing slightly depending on the age of the cheese.
Ingredients
- 4 flatbreads
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) sesame seeds
- 1 teaspoon (5 ml) dried oregano
- 1/2 cup (125 ml) cooked diced pancetta
- Salt and freshly ground pepper
- 1 (125 g) Belle Crème Alexis de Portneuf cheese, broken into pieces
- A few arugula leaves
Directions
- Preheat the oven to 350°F (180°C).
- Arrange the flatbreads on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with sesame seeds, oregano, cooked pancetta, and season to taste.
- Bake in the center of the oven until the bread is lightly golden, about 10 to 15 minutes.
- Top each flatbread with pieces of Belle Crème Alexis de Portneuf cheese and arugula leaves, then serve hot.
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