Adante Crottin & Meyer Lemon Confit on Toast
I think I might have mentioned it before, my recent post on Recipes for Meyer Lemons produced lots of inspiring suggestions in the comments. One more that caught my eye was from someone who decided to remain Anonyomous: "A friend introduced me to meyer lemon sandwiches - lightly grill a generous slice of crusty bread and butter it. Thin, thin, thinly slice some meyers and place a few slices on the bread. Sprinkle with coarse sea salt. Use a vegetable peeler to slice a few pieces of pecorino romano on top."
My own response to that was to spread some toast made from Acme's 'Upstairs' bread with the lemon confit I made earlier in the week using the LA Times suggestion, top it with thin slices of Adante's wonderful Crottin goat cheese and a dribble more of the oil from the confit and pop it under the grill(broiler) to warm through before cracking black pepper on top. So simple but so satisfying too. Much quicker to make and tastier too - is lemon confit the new preserved lemon?
PS. Ever since we first met, Fred and I have NEVER, not once, eaten our dinner in front of the tv. We always lay the table and sit down to a proper dinner, even if it's only toast. That is all set to change tonight because I can't even begin to tell you how excited about the new season of Lost. 31 minutes to go and counting...
Other Resources & Further Reading
Quite by coincidence, someone else was (almost) on the same page as me.
2007 | Me: In British Food Magazine, Delicious
2006 | Guest Blogger Shelly Butcher now has her own blog!
2005 | Soy Kaviar
© 2008 Sam Breach Adante Crottin & Meyer Lemon Confit on Toast