They say you eat first with your eyes. I love the contrast of these ingredients: black pumpernickel baguette, salty Manchego, sweet-tart orange-tangerine marmalade, crunchy hazelnuts, and black Himalayan salt. Not only do the orange and black provide the required spooky contrast, but the salty and sweet flavors play against each other for a really surprising and triumphant combination. Happy Halloween!
Black Bread with Manchego, Marmalade, and Hazelnuts
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient and the French in a Flash series for Serious Eats.
- 12 half-inch slices black bread or baguette (i.e. pumpernickel)
- Olive oil
- 4 1/2 ounces Manchego cheese, sliced into 12 1/2-inch slices
- 1/4 cup orange and tangerine marmalade
- 1/4 toasted hazelnuts, roughly chopped
- Black salt
- Black pepper
Preheat the oven to 375°F.
Drizzle the baguette slices with a touch of olive oil, and toast for 10 to 15 minutes, until crisp.
With the bread fresh from the oven, start assembling the canapés. Place one slice of Manchego, followed by 1/2 teaspoon marmalade, following by some hazelnuts, and finely a touch of black salt and a fresh grind of black pepper. Arrange on a platter, and serve.