Toasts in maple syrup with soft cheese
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This appetizer will be a hit at your house party. It's incredibly easy to make and delivers a true flavor bomb. Crispy slices of bread, toasted in a mixture of natural maple syrup and butter, are served with a slice of soft white cheese, such as Camembert or Brie. Its savory, creamy flavor perfectly complements the warm sweetness of the maple bread. And the contrasting textures will leave no one indifferent.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small wheel of white cheese, such as Camembert
- 0.5 tbsp. maple syrup
- 3 tablespoons of butter
- 8 thin slices of sourdough bread
- Vegetable oil to grease the plate
We recommend
Recipes with similar ingredients: sourdough bread, toasts, Camembert cheese, maple syrup
Cooking the dish according to the recipe:
- Make maple bread in two batches:
Heat a large, heavy-bottomed skillet over medium heat. Once hot, add 1/4 cup maple syrup, 1.5 tablespoons butter, and a pinch of salt. Add 4 slices of bread and immediately turn to coat with the sauce. Cook, turning frequently with a butter knife, until the bread is coated with syrup and toasted, and the bottom of the skillet is just coated with a dry film, about 4 minutes. - Transfer the maple bread to a lightly oiled plate to cool. Repeat with the remaining slices of bread.
- Place slices of soft cheese on the bread and serve immediately.
Author of the recipe - Amy Thielen is an award-winning television chef and Midwest cookbook writer who currently writes books and blogs about food from her farm.
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