Brebille Baked Cheese, Baby Carrots, Hazelnuts, And Honey

1. 1

   Preheat oven to 200 degrees Centigrade.

2. 2

   Wash the carrots and 1/4 of the tops. Dry the tops with a paper towel, set aside.

3. 3

   Peel the carrots, cut in half lengthwise, cut halves in half lengthwise. Cut the four carrot sticks in small cubes. Heat 1 tablespoon of olive oil in a pan, add the diced carrots, saute for 7 to 8 minutes on high heat. Season with salt and pepper.

4. 4

   Add hazelnuts (slightly crushed), and the finely chopped carrot tops, mix and cook for 2 to 3 minutes.

5. 5

   Add 3 tablespoons of honey, 1 pinch of cinnamon, and cook for 2 minutes. Remove from heat.

6. 6

   With a cookie cutter, cut circles the size of the cheese in the bread.

7. 7

   Cut the cheese in half horizontally, and place each half on a slice of bread. Spread 1 spoon of honey on the 2 cheeses.

8. 8

   Bake for 8 to 10 minutes until the cheese begins to melt slightly (the cheese is soft enough so it is not necessary to cook for too long).

9. 9

   Place the cheese toast in 2 plates, top with the diced carrots with honey and hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.