Fig and Walnut Toast with Melted Bettelmatt Cheese

Fig and Walnut Toast with Bettelmatt
Category: Appetizers
Serves: 4

Ingredients

Instructions

1. Prepare the Dough:
   Start by preparing the dough. In a small bowl, dissolve the dry brewer’s yeast in 200g of lukewarm water. Add the malt to the mixture and stir well. Set aside for a few minutes until the yeast is activated.

   Related Articles

   • 
     Honey Walnut Yogurt Mini Cakes with Pavesini Crust
   • 
     Hearty Turkey Stew with Potatoes and Herbs
   • 
     Brandy Shrimp with Stracciatella and Pistachio Pesto
   • 
     Vegan Tartlets with Vanilla and Chocolate Cream Filling

2. Mix the Flours:
   In a large mixing bowl, combine the rye flour and Manitoba flour. Stir them together using a spoon to ensure they are evenly mixed.

3. Combine Wet and Dry Ingredients:
   Pour the activated yeast mixture into the flour mixture. Mix thoroughly with a spoon or your hands, ensuring the dough starts to come together.

4. Knead the Dough:
   Transfer the dough onto a lightly floured surface and knead it for around 10 minutes until smooth and elastic. If necessary, add a little more flour to keep the dough from being too sticky.

5. Let the Dough Rise:
   Place the kneaded dough in a bowl, cover with plastic wrap, and leave it in a warm place to rise for about 1 hour or until it has doubled in size.

6. Prepare the Walnuts and Figs:
   While the dough is rising, chop the walnut halves and dried figs into small pieces using a knife. Set them aside for later.

7. Shape the Dough:
   Once the dough has risen, turn it out onto a floured surface. Roll and stretch it by hand into a large rectangle.

8. Add the Filling:
   Sprinkle the chopped walnuts and figs evenly over the dough, pressing them gently into the surface.

9. Fold the Dough:
   Begin folding the dough by lifting the edges and folding them toward the center to encase the filling. Continue folding until the mixture is evenly distributed.

10. Form the Dough Log:
    Roll the dough into a log shape about the size of a 26×10 cm (10×4 inch) baking pan. Line the pan with parchment paper and place the dough log inside.

11. Bake the Dough:
    Preheat the oven to 220°C (430°F) in static mode. Bake the dough for about 35 minutes or until golden brown on top. Once done, remove from the oven and let it cool completely.

12. Grate the Bettelmatt:
    Once the loaf has cooled, grate the Bettelmatt cheese using a coarse grater and set aside.

13. Slice the Bread:
    Using a serrated knife, slice the bread into 8 thick slices, about 1 cm each.

14. Assemble the Toast:
    For each slice of bread, spread butter on one side. Place a generous amount of grated Bettelmatt cheese on top of the buttered side, then cover with another slice of bread, butter side up.

15. Toast the Sandwich:
    Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cook for about 2 minutes on one side, covering with a lid. After 2 minutes, gently press down and flip the sandwich over. Cook for another 2 minutes on the second side, until golden and crispy.

16. Serve:
    Once the toast is perfectly crisp and golden, remove from the skillet and serve warm. Enjoy the delicious combination of fig, walnut, and Bettelmatt cheese for a perfect appetizer!

Nutritional Information (Approx.)

This recipe provides a delightful blend of sweetness from the figs, crunch from the walnuts, and the richness of the Bettelmatt cheese, making it an excellent choice for a savory appetizer. It’s perfect for gatherings, as it combines texture and flavor in every bite!