Delicious canaps made with caramelized spring onions and cheese, served on small slices of bread and garnished with thyme leaves.
- 8 slices of crustless bread
- 300 grams of spring onions
- 100 grams of tetilla cheese
- 30 grams of brown sugar
- 15 milliliters of olive oil
- 2 sprigs of thyme
Clean and wash the spring onions, cut them into thin julienne strips, and saut them in a pan with olive oil over medium heat for 15 minutes. Add the brown sugar and let it caramelize for 5 minutes, being careful not to burn it.
Preheat the oven to 180C. Cut each slice of bread into small circles using a cookie cutter and place them on a baking sheet lined with parchment paper. Arrange the caramelized spring onions on top to form nests and grate the tetilla cheese over them. Wash and dry the thyme, then cut the sprigs into small pieces.
Place the canaps in the oven, at medium height, and heat them for 1 minute until the onions are hot and the cheese melts. Remove them from the oven, garnish with thyme leaves, and serve immediately.