Rembrandt
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Tangy onion crostini

  • with a green herb salad
onion

A crunchy crostini with rich Rembrandt and luscious onion chutney, all accompanied with a crisp green herb salad. Perfect for canapés or as a fast and tasty starter for when you've got company coming round!

Serves 4

Preparation Time: approx 15 minutes

Ingredients


6 tbsp onion chutney (home or readymade)
75g (3oz) grated Rembrandt cheese
12 slices of French baguette or Italian ciabatta bread
3 tbsp olive oil
1-2 tbsp lemon juice
1/2 tbsp honey
50g (2oz) green leaves salad
50g (2oz) mixed green herbs (parsley, dill, basil and chives)

Method

  1. Mix the chutney with 50g (2oz) of the grated Rembrandt cheese.
  2. Brush both sides of the bread slices with a little olive oil and toast the bread crispy in a hot oven, toaster or grill pan.
  3. Mix for the dressing in a bowl the remaining olive oil with the lemon juice and the honey. Season to taste with pepper and salt.
  4. Right before serving: mix the green leaves salad with the mixed herbs and the dressing.
  5. Top the crostini with a spoonful of the Rembrandt cheese chutney, garnish with the mixed salad en sprinkle the remaining grated Rembrandt cheese over the crostini. Serve immediately.

Rembrandt

Rembrandt

Extra matured with
a rich flavour

 

Vincent

Vincent

Sweet tasting, rich
fully ripened

 

Vermeer

Vermeer

Delicate taste, with
less fat & salt

 

Frans Hals

Frans Hal

Extra matured
goat's cheese