Crostini with Gratinated Jarlsberg

20 small crostinis

Gratinate: To cook until a crisp surface forms


  1. Topping:
  2. 1 Tablespoon butter
  3. 2 Tablespoons honey
  4. Zest of half a lemon
  5. 1/2 vanilla pod
  6. Salt
  7. Pepper
  8. Crostini:
  9. 7 ounces Jarlsberg cheese
  10. 1/8 cup arugula salad
  11. 1 baguette, cut into 1-inch slices
  12. 4 plum tomatoes, remove skin and seeds
  13. You'll also need:
  14. Parchment paper

Bring the honey, vanilla and lemon zest to a boil. Cut the tomatoes in four and add the tomatoes to the casserole. Season with salt and pepper. Leave to cool.

Toast the baguette slices.

Cut Jarlsberg into 1/2-inch slices, place on lightly buttered parchment paper and gratinate under broiler until slightly soft and barely browned.

Place some arugula salad on the toast, about 1/4 of the marinated tomato mixture and top with a slice of gratin Jarlsberg. Drip some of the marinade on top before serving.

Photo and Recipe Used with Permission from Norseland, Inc. -

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