Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pickled plum and shirasu cheese toast - tart and delicious. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Pickled Plum and Shirasu Cheese Toast - Tart and Delicious is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Pickled Plum and Shirasu Cheese Toast - Tart and Delicious is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have pickled plum and shirasu cheese toast - tart and delicious using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Pickled Plum and Shirasu Cheese Toast - Tart and Delicious:
- Make ready 1 slice Sliced bread
- Take 1 Butter
- Get 1 Pickled plum (remove the pit and chopped and smashed)
- Get 10 grams Shirasu (boiled and dried baby sardines)
- Take 20 grams Pizza cheese (or melting slice cheese)
- Make ready 1 small amount Aonori
What to Look For: Look for plums that are even in color and plump, yielding gently to pressure. Stay away from fruit with wrinkled or broken skin or extremely soft spots. Nadiya's cheese and pickle tart is like a ploughman's in a crust with a hidden layer of pickle waiting to tantalize your taste buds. I love the combination of strong cheese and tart chunky pickle in a ploughman's, and that's my inspiration for this recipe.
Instructions to make Pickled Plum and Shirasu Cheese Toast - Tart and Delicious:
- Spread the butter and pickled plum on a bread slice and sprinkle with shirasu.
- Sprinkle the pizza cheese (or melting slice cheese) and toast in the oven for 2-3 minutes.
- Sprinkle with aonori, and it's done.
Then, garnish with jarred pickled beets, golden tomatoes, herbs, toasted pine nuts and boiled eggs if desired. And all of us raising a toast with our delicious Pinot Grigio. I can also see us all making use of these Pickled Beet Goat Cheese Tartlets well beyond the holiday season. Grease the tart tin and line the base with the dough, forming a raised edge. Prick the dough several times with a fork.
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