Ancestral Apple-Tomato Crunch
- Prep time
- Cooking time
2 tomatoes
1 apple, peeled and diced
1 pinch cinnamon, salt and pepper
15 ml (1 tbsp) flour
60 ml (¼ cup) large rolled oats
5 ml (1 tsp) poppy seeds
20 ml (4 tsp) melted butter
4 slices of St-Méthode Le Noble bread
90 g (3 oz) aged cheddar, shaved
20 ml (4 tsp) maple syrup
- Blanch tomatoes in boiling water for 3 minutes, cool, peel, seed and dice.
- Cook diced tomatoes and apple over medium heat for 15 minutes until they form a compote. Add cinnamon, salt and pepper.
- Mix flour, oats, poppy seeds and a pinch of salt. Stir in melted butter. Spread on a baking sheet and bake at 190 °C (375 °F) for about 12 minutes until lightly golden.
- Toast the bread. Top with compote, cheddar shavings, poppy seed crumble and a drizzle of maple syrup.
