Savory roasted bananas, garlic leek, shiitakes, and melted blue cheese

Ingredients

• 2 pieces ripe but firm bananas
• 2 pieces fresh garlic cloves
• 70 g blue cheese
• 1 small fresh leek
• 120 g fresh shiitakes
• 0.5 pieces red onion
• 0.5 bunches fresh chives
• 3 tbsp extra-virgin olive oil
• 2 tsp balsamic vinegar
• 2 grandes tranches sourdough bread
• 15 g unsalted butter
• 25 g shelled walnuts
• adjust to taste fine salt
• adjust to taste black peppercorns

Method

1. Preheat the oven to 210°C. Cut the bananas in half lengthwise, then cut each half into two large chunks. Place them on a baking sheet, cut side up.
2. Mix 1 tablespoon of olive oil, 1 teaspoon of balsamic vinegar, a small pinch of salt, and plenty of pepper. Brush the bananas with this mixture.
3. Bake the bananas for 12 to 15 minutes, until they are browned on the edges but still hold their shape.
4. Meanwhile, thinly slice the leek and red onion. Slice the shiitakes. Finely chop the garlic.
5. In a large skillet, heat 2 tablespoons of olive oil with the butter. Add the leek and red onion, season lightly with salt, and cook over medium heat for 7 minutes until softened.
6. Add the shiitakes and cook for 5 to 6 more minutes, until browned. Add the garlic at the end of cooking and continue for just 1 minute to release its aroma without burning it.
7. Deglaze the skillet with 1 teaspoon of balsamic vinegar. Season generously with pepper. Taste before adding more salt, as the blue cheese will already bring a lot of salt.
8. Toast the slices of sourdough bread. Divide the leek, garlic, and shiitake mixture over them.
9. Add the roasted bananas, then crumble the blue cheese over the top. Return to the oven or under a low broiler for 2 minutes, just to slightly melt the blue cheese.
10. Finish with the chopped walnuts, fresh chives, and a final grind of black pepper. Serve hot, ideally with a bitter salad or a few arugula leaves.

Nutrition

Per serving

Energy

643 kcal

Protein

16.34 g

Carbohydrate

39.68 g

Fat

48.05 g

Fibre

5.91 g

Calcium

231.58 mg

Iron

2.03 mg

Magnesium

47.41 mg