Honey-roasted vegetable tartines with chestnut bits

Ingredients

4 servings

• 4 slices of country bread
• 1 half of a butternut squash
• 1 raw beetroot
• 2 sprigs of thyme
• 1 tablespoon of olive oil
• 5 tablespoons of honey
• salt
• pepper
• 10 chestnuts
• 4 tablespoons of cream cheese
• 2 handfuls of lamb's lettuce
• crushed hazelnuts

Steps

1. 1

   For the honey-roasted vegetables: start by preheating the oven to 200°C.

2. 2

   Peel the butternut squash and the beetroot.

3. 3

   Cut the butternut squash in half and then into thick slices, and the beetroot into wedges.

4. 4

   Place them on a baking sheet lined with parchment paper. Pour a generous drizzle of olive oil, add a few sprigs of thyme, and season.

5. 5

   Bake for about 35 minutes. After 20 minutes of cooking, drizzle with honey and continue cooking for another 15 minutes on grill mode.

6. 6

   For the chestnuts: score the chestnuts and place them on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes in the oven. Remove the shells and cut them into small pieces.

7. 7

   Take a slice of bread, then spread a generous tablespoon of cream cheese.

8. 8

   Add a little lamb's lettuce, followed by the roasted butternut and beetroot.

9. 9

   Sprinkle with chestnut bits and crushed hazelnuts.