Crostini with Gratinated Jarlsberg

Gratinate: To cook until a crisp surface forms

Yield: 20 small crostinis

Ingredients

Topping:
2	Tablespoons	honey

1/2		vanilla pod

		Zest of half a lemon

4		plum tomatoes, remove skin and seeds

		Salt

		Pepper


Crostini:
1		baguette, cut into 1-inch slices

7	ounces	Jarlsberg cheese

1	Tablespoon	butter

1/8	cup	arugula salad

You'll also need:
		Parchment paper

Directions:

Topping:
Bring the honey, vanilla and lemon zest to a boil. Cut the tomatoes in four and add the tomatoes to the casserole. Season with salt and pepper. Leave to cool.

Crostini:
Toast the baguette slices.

Cut Jarlsberg into 1/2-inch slices, place on lightly buttered parchment paper and gratinate under broiler until slightly soft and barely browned.

Place some arugula salad on the toast, about 1/4 of the marinated tomato mixture and top with a slice of gratin Jarlsberg. Drip some of the marinade on top before serving.

Photo and Recipe Used with Permission from Norseland, Inc. - www.norseland.com

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