Indulge in the delightful flavors of the Scandinavian kitchen with our Char Roasted Spring Onion Tartines with Viking Salt! This simple yet elegant dish transforms humble ingredients into a gourmet experience that will impress your guests and elevate your brunch game. Imagine crispy sourdough bread topped with creamy cheese and sweet, caramelized spring onions, all enhanced by a sprinkle of unique Viking salt. Ready to embark on a culinary adventure that takes only 40 minutes? Dive into this recipe and discover the magic of Scandinavian cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Scandinavian
Serves: 2 servings
Ingredients
- 4 spring onions
- 2 slices of sourdough bread
- 50g cream cheese
- 1 tbsp Viking salt
- Fresh herbs for garnish
- Olive oil for drizzling
Instructions
- Begin by preheating your oven to 200°C (400°F). This will ensure that your tartines cook evenly and develop a nice, crispy texture.
- While the oven is heating, prepare the spring onions. Trim the root ends and the dark green tops, leaving about 2 inches of the green part. Rinse them under cold water to remove any dirt or grit, then pat them dry with a paper towel.
- Place the cleaned spring onions on a baking sheet. Drizzle them lightly with olive oil and sprinkle half of the Viking salt over them. Toss gently to coat the onions evenly in oil and salt.
- Roast the spring onions in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized. You want them to be soft with a bit of color, but not burnt.
- While the spring onions are roasting, prepare the sourdough bread. Place the slices on another baking sheet and drizzle them lightly with olive oil on both sides.
- Once the spring onions are done, remove them from the oven and set them aside to cool slightly. Increase the oven temperature to 220°C (425°F) and toast the sourdough bread in the oven for about 5-7 minutes, or until golden brown and crispy.
- While the bread is toasting, take the cream cheese and let it sit at room temperature for a few minutes to soften. This will make it easier to spread.
- Once the sourdough bread is toasted, remove it from the oven. Spread a generous layer of cream cheese on each slice while they are still warm, allowing the cheese to melt slightly.
- Top each cream cheese-covered tartine with the roasted spring onions, arranging them artfully for a beautiful presentation.
- Sprinkle the remaining Viking salt over the tartines to enhance the flavor. You can also add freshly chopped herbs like chives, dill, or parsley for an extra touch of freshness and color.
- Drizzle a little more olive oil over the top for added richness, and serve immediately while the tartines are warm and the flavors are vibrant.
Tips
- Choose the Right Onions: For the best flavor, select fresh spring onions that are firm and vibrant. The greener the tops, the better!
- Don’t Rush the Roasting: Allow the spring onions to roast until they are tender and slightly caramelized. This enhances their natural sweetness and adds depth to the dish.
- Toast the Bread Perfectly: Keep an eye on your sourdough while it toasts. Every oven is different, so adjust the time to achieve that perfect golden-brown color without burning.
- Experiment with Toppings: Feel free to mix and match your herbs! Fresh dill, chives, or even a sprinkle of lemon zest can elevate the tartines even further.
- Serve Immediately: These tartines are best enjoyed warm, so assemble them just before serving to ensure the bread stays crispy and the cream cheese is beautifully melty.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
