Crostini with emmental, fig and bacon crumbs
Roasted ciabatta with bacon, emmental, fig and rock chives.
Preheat the oven to 190 ° C. Cut 3 slices per person of the ciabatta and brush with the oil.
Place on a baking sheet covered with parchment paper and put in the oven for approx. 8 minutes.
Meanwhile, bake the slices of bacon in 6 min. Crispy in the frying pan. Turn halfway.
Remove from the pan and drain on a piece of kitchen paper.
Grate the emmental.
Halve the garlic and rub the fried slices of bread on one side with the cutting surface of the garlic clove.
Turn over the sandwiches and spread the grated cheese over it. Bake the crostini for another 6 minutes in the oven.
Cut the figs into quarters and spread over the crostini.
Crumble the slices of bacon and sprinkle over the crostini. Sprinkle with the maple syrup. Divide the rock chives (cress) about it.
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