Arugula and Hazelnut Toasts Recipe
Arugula and Hazelnut Toasts
Flavors of Switzerland
Total time: less than 15 minutes
Difficulty: Easy
For 8 servings

- 8 baguette slices, 1 cm (1/") thick
- 70 g (3 oz.) cleaned Arugula or Rocket
- 1 clove of garlic, pressed
- 3 tbsp. hazelnut (Filbert) oil or canola oil
- 1/3 tsp. salt and a little freshly ground pepper
- 200-250 (7-8 oz.) Swiss Raclette cheese, sliced
- 4 tsp. chopped hazelnuts
  1. Toast the baguette slices in a preheated 200° C (400° F) oven for 10 minutes. Cool.
  2. Set aside a handful of arugula for garnish. Chop the rest finely and combine it with the garlic and canola or hazelnut oil. Season to taste with salt and pepper.
  3. Divide the toasted baguette slices spread with the arugula mixture among individual raclette dishes, cover with raclette cheese and sprinkle with hazelnuts. Let the cheese melt and top with arugula.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****