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Bruschetta with prosciutto and Péribonka on honey bread with celery jam

Bruschetta with prosciutto and Péribonka on honey bread with celery jam


4 portions

Ingredients

Celery jam

  • 500 g (16 oz) celery, leafless and diced
  • 750 ml (3 cups) sugar
  • 90 ml (1/3 cup) water
  • Juice of one lemon

Honey bread

  • 250 ml (1 cup) milk
  • 90 ml (1/3 cup) honey
  • 180 ml (¾ cup) celery jam
  • 625 ml (2¼ cups) all-purpose flour
  • 7 ml (1½ tsp.) baking powder
  • 5 ml (1 tsp.) baking soda
  • 1 pinch of salt
  • 1 egg
  • 30 ml (2 tbsp.) butter for greasing the pan

Topping

  • 1 pinch smoked paprika
  • 1 medium tomato, ripe
  • 1 garlic clove
  • 4 prosciutto slices (30 g, or 1 oz, each)
  • 200 g (7 oz) Le Péribonka cheese
  • 120 g (4 oz) arugula

Preparation

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Celery jam

  • Cook the celery in boiling water for 2 minutes. Drain and dry thoroughly.
  • Mix the sugar with 90 ml (1/3 cup) of water and the lemon juice.
  • Bring to a boil, add the celery and cook on low heat for approximately 15 minutes until a jam-like texture is achieved. Set aside.

Honey bread

  • Bring the milk to room temperature, then add the honey and celery jam.
  • Mix the flour, baking soda, baking powder, salt and egg in a bowl.
  • Pour in the milk, honey and jam mixture. Mix and pour this batter in a square-shaped greased cake pan.
  • Bake for 45 minutes at 180 °C (350 °F).

Serving

  • Cut 4 slices of celery and honey bread and toast them. Rub garlic on each slice.
  • Slice the tomato in half horizontally and rub the halves on one side of each slice of toasted bread.
  • Lay the prosciutto on the bread (tomato-rubbed side).
  • Cut slices of Le Péribonka cheese and place them on the prosciutto. Add pepper and sprinkle with smoked paprika. Broil slightly.
  • Cut each slice diagonally to make two triangles. Place on the plates. Garnish with a few arugula leaves. Serve.

You can use this cheese for this recipe

Accompaniments

Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

See wines