Hand Cut Croutons with Vegan White Wine Fondue
Yield:
24 pieces
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Crispy croutons are filled with a vegan Swiss-like fondue and topped with tiny roasted tomato and red onion slices. Savory, decadent and can be eaten in one bite…the perfect size for passing with cocktails.
Ingredients
- 1 loaf dense bread, unsliced. You can use any type of bread but the thicker the loaf, the easier it will be to cut the croutons.
- 6 Tablespoons vegan butter, melted
- 1/2 cup grape or cherry tomatoes, sliced into thin rounds
- 1/2 cup mini red pearl onions, or 1/2 cup chopped red onion
- 1 3/4 cups russet potatoes, peeled and diced
- 1/3 cup dry white wine
- 1 teaspoon dijon mustard
- 1 teaspoon white miso
- 1 teaspoon lemon juice
- 1 small clove garlic, pressed
- 1/8 teaspoon white pepper
- 1/8 teaspoon sea salt
Instructions
- Boil the potatoes in salted water until tender.
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Toss tomato and onion slices in 1 Tablespoon olive oil, spread them on prepared baking sheet and sprinkle with sea salt and freshly ground black pepper.
- Bake for 5-10 minutes until the tomatoes are shrinking and the onions are starting to brown.
- Reduce oven to 350 degrees.
- Prepare your croutons (basically you are cutting the bread into cube-shaped cups): Cut the crusts from all sides of the loaf of bread, then cut one-inch slices, then cut each slice into one-inch cubes. Using a small, sharp knife, cut a tiny square out of the top of each cube, making sure not to pierce the bottom or sides.
- Using a pastry brush or your fingers, brush the melted butter on all sides and the inside of each cube.
- Place the cubes on a parchment-lined baking sheet and bake for 10-12 minutes or until they begin to turn golden. Flip them all onto their sides and bake for another 5 minutes.
- Drain the potatoes and place in a blender along with the remaining ingredients. Blend until smooth, then let rest at room temperature for about ten minutes (it will thicken slightly).
- Using a small spoon, fill each crouton with some cheese mixture. Top with a slice of roasted tomato and a slice (or several pieces if using chopped) of roasted onion.
Notes
These are great served warm or at room temperature.
The croutons, filling and roasted vegetables can be made up to two days in advance. Store the croutons in an airtight container at room temperature. Store the filling and roasted vegetables in airtight conatiners in the refrigerator. Heat the filling over low heat to warm before assembling.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 217mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 4g
Nutrition information is believed to be accurate but is not guaranteed.
Recent Comments