Holy Bread With Curé-Hébert
Ingredients
- 4 slices Curé-Hébert cheese
- 30 ml (2 tbsp.) butter
- 60 ml (1/4 cup) red cabbage
- 15 ml (1 tbsp.) honey
- 30 ml (2 tbsp.) golden raisins
- 5 ml (1 tsp.) fresh rosemary, chopped
- Salt and freshly ground pepper
- 45 ml (3 tbsp.) rosemary-flavoured apple jelly, home-made
- 4 slices of roast pork, cooked
- Bread chosen: Country-style bread
Preparation
Preheat oven to 200? C (400?F).
In a frying pan, melt the butter and sauté the cabbage. Add the honey, raisins and rosemary. Then, add salt and pepper. Set aside.
Cut two slices of bread. Spread each slice with rosemary-flavoured apple jelly. Top with the red cabbage mixture, roast pork and cheese slices. Close the sandwich. Place on a baking sheet, and bake for a couple of minutes until the cheese is melted.
Topping
Rosemary-flavoured apple jelly
Ingredients
- 60 ml (1/4 cup) apple jelly
- 5 ml (1 tsp.) fresh rosemary, chopped
Suggestion
Try this recipe with: Le Délice des Appalaches or Saint-Paulin Anco.
Rating
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