Ancestral Apple-Tomato Crunch

Prep time:
Cooking time:

Ingredients

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

Preparation

  1. Blanch tomatoes in boiling water for 3 minutes, cool, peel, seed and dice.
  2. Cook diced tomatoes and apple over medium heat for 15 minutes until they form a compote. Add cinnamon, salt and pepper.
  3. 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.
  4. Toast the bread. Top with compote, cheddar shavings, poppy seed crumble and a drizzle of maple syrup.