Apart bread sweater with walnuts and burnet {vegan}
Depuis le temps que j’avais envie de réaliser un pull apart bread c’est enfin chose faite !!! On connait beaucoup cette recette avec du fromage qui s’étire lorsqu’on prend un morceaux de pain… mais là j’avais envie d’une version vegan, parfaite pour un apéritif dînatoire(or not) light ! Et ce jour là une cueillette nous a conduit tout droit sur les traces de la pimprenelle. Cette plante est étonnante, elle a le goût du concombre et ce goût ne se perd pas à la cuisson… J’avais donc juste envie de la sublimer avec des noix et l’huile d’olive.
The burnet is picked in windy meadows (yes she loves the wind !), and is consumed just after picking (well yes it’s better !). You can also make a small salad to serve with your baguette !
And you, you have already tested the pull apart bread ?!
Apart bread sweater with walnuts and burnet {vegan}
Ingredients (pour 4-6)
- 1 cereal baguette
- 1 handful of burnet
- 70 g walnuts
- 1 filet d’huile d’olive
Description
Preheat the oven to 200°.
Cut the baguette into slices, taking care not to cut all the way through..
Wash and chop the burnet.
Crush the walnuts into pieces and distribute them with the burnet among the slices of bread.
Drizzle with a good drizzle of olive oil.
Bake 10 minutes.
Taste with your fingers, hot or lukewarm !
Emilie
biboulandandmams
28.5.13Oh he's so beautiful and too appetizing! !
Emilie
28.5.13Oh merciii
Olivia
28.5.13Stunning
I know these stuffed breads, they’re great, you can really put whatever you want in them, but on the other hand I don't know the burnet at all, I have never tasted it !! A little taste of cucumber ?! It must be really good :)
Kisses!
LadyMilonguera
28.5.13What a great idea, this bread !
The daily life of a girl
28.5.13Yum, it looks really good ! My grandmother will be happy to reproduce this delicacy ♥
Kisses,
Maeva
My little dishes
28.5.13What a great discovery this burnet, I had never seen one … well, on the other hand, not sure that it grows in Parisian parks ^^
Juliette
28.5.13Exactly, I just planted a burnet plant with my aromatics (I admit, I've wanted this little plant for a long time because of its cute name, I am from the “Teddy” generation, Burnet and Nicolas »)
But it will have to fatten up a little before cooking it. !
Rosenoisettes
29.5.13I would really like to taste burnet, her name is so delicate and beautiful.
I hope to find some next time I go for a walk~
la fourmi Before
29.5.13I agree to tear this wand into pieces!! she looks so good!
by acb 4 you
29.5.13I only knew Nicolas and Pimprenelle… and I discovered thanks to you that it was the name of a plant! This baguette should not last very long at an aperitif, it is simply super crunchy, crunchy in short I really want to bite into it!
Annie cb
Marie
29.5.13A perfect aperitif, super original, All I have to do now is find some burnet :)
choupette82
29.5.13A lovely, delicious recipe that really tempts me ! Good day
Miss Pigut
29.5.13Your recipe is very attractive. ! Me who loves making nut breads, here's another way to mix these two ingredients.
Cooking Red
8.6.13Very very appetizing this recipe !
Made in Cooking
10.6.13This potato salad is cracking me up!!! 🙂
Katy Gawelik
10.6.13Bonjour, Very interesting recipe. I am lucky to have Burnet in my garden. I put it there so I always have it on hand. It is part of my “collection” of edible wild plants such as comfrey., wild oregano, yarrow, the dandelion, common plantain, stag horn plantain, wild carrot, ground ivy, etc. etc.
Cindy
14.6.13I don't know this recipe at all but yum yum, how good it looks!!!