Gourmet tartine and pepper, strawberry, tomato and parsley gazpacho

Serves : 4

Preparation time: 15 minutes

Cooking time : 4 minutes

Ingredients

Tartine gourmande

• 4 slices farmhouse bread
• 1 roll fresh goat's cheese
• 2 sprigs thyme, leaves removed
• 125 ml (½ cup) walnuts, chopped
• 90 ml (6 tbsp) olive oil
• 15 ml (1 tbsp.) mustard
• ½ clove garlic, minced
• 250 ml (1 cup) arugula salad
• Salt and pepper to taste

Gazpacho

• 8 red peppers, roasted
• 50 ml (1 cup) Quebec strawberries
• 4 greenhouse tomatoes
• 1 lemon, juice
• 60 ml (4 tbsp.) olive oil
• Tabasco chipotle to taste
• qs water as needed

Preparation

1. Preheat the oven, with the rack in the middle on broil.
2. Cut each slice of bread into 2 or 4 pieces, to fit the diameter of the goat cheese roll.
3. Cut the goat's cheese roll into 1/2" thick slices.
4. On an ovenproof baking sheet lined with parchment paper or a silicone mat, arrange the pieces of bread.
5. On each piece of bread, place a slice of goat's cheese, sprinkle with thyme and walnuts and place under the broiler for 3 to 4 minutes.
6. In a bowl, mix olive oil, mustard, garlic, salt and pepper. Check the seasoning.
7. For the gazpacho, puree the peppers, strawberries, tomatoes, lemon juice, olive oil, Tabasco (to taste), salt and pepper in a blender or blender foot.
8. Add a little water to obtain the desired consistency. Check seasoning.
9. Divide between 4 glasses.

Assembly

Place the goat's cheese bread croutons on each plate, top with the prepared vinaigrette and then the arugula. Serve with a glass of gazpacho.