Glazed carrot, Munster and cumin panzanella canapé

Ingredients

Preparation

For the panzanella, break the breadcrumb into small pieces, pinching with the tips of the fingers. Mix the bread with the cumin and toast in the oven at 170ºC for 10 minutes. Add the olive oil to the bread and cumin once out of the oven. Cut the carrot diagonally as if slicing a baguette for canapés. Place the carrot slices in a saucepan and barely cover with water, then add the butter, brown sugar and salt. Cook over a medium heat until the water completely evaporates. At this point, lower the heat to a minimum and continue cooking for a couple of minutes until the sugar begins to caramelise. Cut the cheese into 8 pieces and place in the fridge.

Assembly: Place a spoonful of panzanella on a piece of carrot and top with a piece of cheese.

Notes: The carrot should be thick to provide a good base for the other ingredients

Tip: The breadcrumbs can be substituted with Japanese panko

Wine

Enate Gewürztraminer 2015 - Somontano DO