- 4 slices Caramelized rye bread, 1,27 cm (½ in.) thick
- 1 package Le Lapin de Stanstead saddle of rabbit
- 1 tomato, diced
- 18 fresh raspberries
- 30 ml (2 tbsp.) red pepper vinaigrette
- 1 pear, julienned
- San Marino salad mix
- Salt and pepper
Cut the saddle of rabbit into thin slices and sauté in butter in a skillet. Toast the bread slices.
Tomato raspberry concassé: Combine the diced tomatoes with the raspberries (slightly crushed) and the vinaigrette. Spread the mixture on each slice of toast. Add slices of rabbit, followed by julienned pear and salad mix, and then garnish with the remaining concassé.
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