{"id":11019,"date":"2018-08-22T15:26:00","date_gmt":"2018-08-22T13:26:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=11019"},"modified":"2022-05-25T11:36:27","modified_gmt":"2022-05-25T09:36:27","slug":"wiesn-crostini","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/wiesn-crostini\/","title":{"rendered":"Wies’n Crostini"},"content":{"rendered":"\n

\u00ab\u2009Bulletin\u2009\u00bb Richemont, ao\u00fbt 2018<\/strong><\/p>\n\n\n\n

Wies’n Crostini (1090\u202fg)<\/strong><\/h3>\n\n\n\n

    20      tranches de parisette de 2\u202fcm
 40\u202fg      huile d\u2019olive\u2009;<\/p>\n\n\n\n

badigeonner les tranches de pain<\/em><\/p>\n\n\n\n

600\u202fg     fromage \u00e0 tartiner bavarois \u00e0 p\u00e2te molle
  60\u202fg      oignon rouge\u2009;<\/p>\n\n\n\n

couper en fines rondelles<\/em><\/p>\n\n\n\n

20\u202fg       ciboulette\u2009;<\/p>\n\n\n\n

pour garnir<\/em><\/p>\n\n\n\n

Fromage \u00e0 tartiner bavarois \u00e0 p\u00e2te molle (600\u202fg)<\/strong><\/h3>\n\n\n\n

370\u202fg    camembert, bien m\u00fbr\u2009; couper en morceaux
  50\u202fg    fromage frais double cr\u00e8me
120\u202fg    beurre, mou
    6\u202fg    poudre de paprika, doux
0,5\u202fg     poivre, noir, moulu
 30\u202fg     oignon rouge\u2009; hacher finement
   4\u202fg     ciboulette hacher finement
 20\u202fg     petits radis hache<\/p>\n\n\n\n

Fabrication:<\/h3>\n\n\n\n

R\u00f4tir<\/strong>
R\u00f4tir les tranches de pain badigeonn\u00e9es d\u2019huile dans le four \u00e0 220\u202f\u00b0C pendant environ 10\u202fminutes pour qu\u2019elles soient croustillantes et brunes dor\u00e9es.<\/p>\n\n\n\n

Fromage \u00e0 tartiner \u00e0 p\u00e2te molle<\/strong>
Couper le camembert bien m\u00fbr en morceaux et m\u00e9langer avec les autres ingr\u00e9dients.<\/p>\n\n\n\n

Finition<\/strong>
Tartiner 30\u202fg de fromage bavarois \u00e0 p\u00e2te molle sur chaque tranche de pain et garnir avec les rondelles d\u2019oignon et la ciboulette.<\/p>\n\n\n\n

D\u00e9claration<\/h3>\n\n\n\n

Liste des ingr\u00e9dients<\/strong>
Camembert 34\u202f% (fromage \u00e0 p\u00e2te molle CH, 100\u202f% mati\u00e8re grasse au lait pasteuris\u00e9), farine de froment (CH), eau, Beurre, oignon, fromage frais (lait, prot\u00e9ine lactique, cr\u00e8me, sel de cuisine iod\u00e9, stabilisants [E410, E407], acidifiant  [acide citrique]), huile d\u2019olive native extra, ciboulette, petits radis, poudre de paprika, sel de cuisine iod\u00e9, levure de boulangerie, malt d\u2019orge, poivre<\/p>\n\n\n\n

Valeurs nutritives pour 100\u202fg<\/strong>
Valeur \u00e9nerg. 1176\u202fkJ\u2009\/\u2009281 kcal\u2009; Lipides 20,1\u202fg, dt acides gras sat. 10,4\u202fg\u2009; Glucides 15\u202fg, dont sucre 1,1\u202fg\u2009; Protides 10\u202fg\u2009; Sel 1\u202fg<\/p>\n\n\n\n

D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/p>\n\n\n\n

Temps et prix indicatif<\/strong>
20\u202fpces\u2009: 17\u202fminutes
Prix par pi\u00e8ce\u2009: CHF\u202f3.30<\/p>\n\n\n\n

Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, ao\u00fbt\u202f2018, www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00ab\u2009Bulletin\u2009\u00bb Richemont, ao\u00fbt 2018 Wies’n Crostini (1090\u202fg)     20      tranches de parisette de 2\u202fcm 40\u202fg      huile d\u2019olive\u2009; badigeonner les tranches de pain 600\u202fg     fromage \u00e0 tartiner bavarois \u00e0 p\u00e2te molle  60\u202fg      oignon rouge\u2009; couper en fines rondelles 20\u202fg       ciboulette\u2009; pour garnir Fromage \u00e0 tartiner bavarois \u00e0 p\u00e2te molle (600\u202fg) 370\u202fg    camembert, bien m\u00fbr\u2009; couper en morceaux  50\u202fg    fromage frais double cr\u00e8me120\u202fg    beurre, mou    6\u202fg    poudre […]<\/p>\n","protected":false},"author":1,"featured_media":6584,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-11019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"\nWies'n Crostini | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/wiesn-crostini\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wies'n Crostini\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, ao\u00fbt 2018 Wies’n Crostini (1090\u202fg)     20      tranches de parisette de 2\u202fcm 40\u202fg      huile d\u2019olive\u2009; badigeonner les tranches de pain 600\u202fg     fromage \u00e0 tartiner bavarois \u00e0 p\u00e2te molle  60\u202fg      oignon rouge\u2009; couper en fines rondelles 20\u202fg       ciboulette\u2009; pour garnir Fromage \u00e0 tartiner bavarois \u00e0 p\u00e2te molle (600\u202fg) 370\u202fg    camembert, bien m\u00fbr\u2009; couper en morceaux  50\u202fg    fromage frais double cr\u00e8me120\u202fg    beurre, mou    6\u202fg    poudre […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/wiesn-crostini\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2018-08-22T13:26:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-25T09:36:27+00:00\" \/>\n<meta property=\"og:image\" 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