Field Roast Roquefort Melts

Chef

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1 pound Mushroom Onion Field Roast, small chopped
1/3 yellow onion, minced
3 tablespoons fresh fennel bulb, small chopped
2 tablespoons butter
1 tablespoon fresh garlic, chopped
1 cup Roquefort cheese, crumbled
20 baguette round slices, toasted
Servings: 20
1. Sauté yellow onion, fresh fennel, garlic and butter until onion is translucent.

2. Add Field Roast and cook until Field Roast has absorbed butter and onion juices - 4 minutes.

3. Cool mixture and add cheese.

4. Spoon 2 tablespoons of mixture on top of toasted baguette round.

5. Place rounds on sheet pan and place under broiler for 4 minutes or until cheese has melted.

6. Serve while hot.

Servings: 20
 
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