Parmesan Gelato on Red Wine Toast with Balsamic Glaze

I'm trying to focus on more healthy food at the moment, but this was just too weird to pass on. It's a party dish, quantities are for 25 – 30 canape portions. I don't think you'd want to eat a lot of this … and it would take up a lot of space in the fridge to prepare. From delicious magazine, January 2004, recipe by Valli Little.

  • 150 gms grated Parmesan
  • 375 ml double cream
  • pinch of paprika
  • 250 ml balsamic vinegar
  • 1 baguette, sliced
  • 125 ml red wine
  • olive oil
  • 1 -2 garlic cloves, peeled

Put the cheese, cream and paprika in a bowl of simmering water, stir until the Parmesan has melted, season. Strain through a fine sieve, pressing through with a spoon. Cool and refrigerate overnight.

Simmer the balsamic vinegar until reduced by half. Cool. (Or you can buy ready-made glaze, I've got some somewhere.)

Using a small ice-cream scoop, place scoops of the cheese gelato on a lined tray and return to the fridge.

Preheat the oven to Gas Mark 4. Drizzle the bread slices with the red wine, brush with oil, lay out on a baking tray and cook 6 – 8 minutes until golden. Rub with the garlic while still warm. Cool.

To assemble – put a scoop of gelato onto each toast, drizzle with glaze.

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