3.0 – 2 reviews • High Fiber
| Level: |
Intermediate |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
4 to 6 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 baguette, cut in 1-inch-thick slices
- 2 large cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons sesame seeds
- 2 pounds aged provolone cheese, cut into 1-inch cubes
- 1 cup grated Parmigiano-Reggiano cheese
- 4 to 6 ounces gin
- 2 Granny Smith apples, peeled, cored and cut into eighths
- 2 fennel bulbs, outer layer removed, bulb cut into 15 to 20 wedges
Instructions
- Preheat the oven to 350 degrees F.
- For the toast: In a medium saute pan set over medium heat, heat 2 tablespoons of the oil. When shimmering, add bread slices and toast for 2 minutes on each side. Remove and set aside. Add garlic, 1 tablespoon olive oil, and 1 tablespoon water to the pan. Saute until garlic is soft, 1 to 2 minutes. Add butter and sesame seeds and toast 1 more minute. Spoon sesame-garlic mixture over toasted bread.
- For the cheese: Arrange provolone in an even layer in a baking dish and sprinkle with Parmigiano. Place in the oven to melt, 6 to 8 minutes. Remove and pour half of the gin over the cheese; ignite the gin using a long match or a click lighter. Once the flames die out add more gin and flame again. Serve with toasted baguette pieces, apples and fennel.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
997 |
| Total Fat |
60 g |
| Saturated Fat |
34 g |
| Carbohydrates |
45 g |
| Dietary Fiber |
6 g |
| Sugar |
12 g |
| Protein |
55 g |
| Cholesterol |
131 mg |
| Sodium |
2009 mg |