{"id":6214,"date":"2022-05-25T16:56:20","date_gmt":"2022-05-25T14:56:20","guid":{"rendered":"https:\/\/www.aoste.be\/non-classifiee\/planche-aperitive-sucree-salee\/"},"modified":"2022-05-31T16:04:22","modified_gmt":"2022-05-31T14:04:22","slug":"planche-aperitive-sucree-salee","status":"publish","type":"post","link":"https:\/\/www.aoste.be\/fr\/recettes\/planche-aperitive-sucree-salee\/","title":{"rendered":"Planche ap\u00e9ritive sucr\u00e9e-sal\u00e9e"},"content":{"rendered":"<p>[vc_row][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_column_text el_class=\u00a0\u00bbred\u00a0\u00bb]<\/p>\n<h1>Planche ap\u00e9ritive sucr\u00e9e-sal\u00e9e<\/h1>\n<p>[\/vc_column_text][vc_empty_space][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]<strong>Budget:<\/strong>[\/vc_column_text][vc_raw_html]W2FjZiBmaWVsZD0iYnVkZ2V0Il0=[\/vc_raw_html][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]<strong>Temps de pr\u00e9paration:<\/strong>[\/vc_column_text][vc_raw_html]JTVCYWNmJTIwZmllbGQlM0QlMjJ0ZW1wc19kZV9wcmVwYXJhdGlvbiUyMiU1RA==[\/vc_raw_html][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]<strong>Type de plat:<\/strong>[\/vc_column_text][vc_raw_html]JTVCYWNmJTIwZmllbGQlM0QlMjJ0eXBlX2RlX3BsYXQlMjIlNUQ=[\/vc_raw_html][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]<strong>Methode de pr\u00e9paration:<\/strong>[\/vc_column_text][vc_raw_html]JTVCYWNmJTIwZmllbGQlM0QlMjJtZXRob2RlX2RlX3ByZXBhcmF0aW9uJTIyJTVE[\/vc_raw_html][vc_empty_space][vc_column_text]<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>[\/vc_column_text][vc_column_text]<\/p>\n<ul>\n<li class=\"cooked-single-ingredient cooked-ingredient\">Rouleaux d&rsquo;omelette au basilic \u00e0 l&rsquo;oignon rouge caram\u00e9lis\u00e9 : 4 \u0153ufs, 15 grammes de basilic, 4 oignons rouges, 4 cuill\u00e8res \u00e0 soupe de vinaigre balsamique, 20 grammes de cassonade, 40 grammes de Bistro Patron Aoste Plus, des cure-dents.<\/li>\n<li class=\"cooked-single-ingredient cooked-ingredient\">Rouleaux de printemps au miel et au brie : 4 feuilles de p\u00e2te filo, 80 grammes de brie, 2 cuill\u00e8res \u00e0 soupe de miel. Pr\u00e9paration : Pr\u00e9chauffer le four \u00e0 200 degr\u00e9s et recouvrir une plaque de cuisson de papier sulfuris\u00e9.<\/li>\n<li class=\"cooked-single-ingredient cooked-ingredient\">Crostini de patate douce au fromage de ch\u00e8vre et aux p\u00e9pins de grenade : 2 grosses patates douces, 1 grenade, une poign\u00e9e de noix de p\u00e9can, 80 grammes de fromage de ch\u00e8vre frais \u00e0 p\u00e2te molle.<\/li>\n<li class=\"cooked-single-ingredient cooked-ingredient\">Dattes au lard : 8 tranches de lard, 8 dattes medjoul.<\/li>\n<li class=\"cooked-single-ingredient cooked-ingredient\">Flammekueche au Bistro Patron d&rsquo;Aoste : 1 paquet de p\u00e2te \u00e0 flammekueche ou 6 tranches de p\u00e2te feuillet\u00e9e, 140 g de cr\u00e8me fra\u00eeche, 1 oignon, 60 g de Bistro Patron Aoste Plus, 1 poign\u00e9e de persil. Pr\u00e9paration : Pr\u00e9chauffer le four \u00e0 180 degr\u00e9s et recouvrir une plaque de cuisson de levure chimique.<\/li>\n<li class=\"cooked-single-ingredient cooked-ingredient\">Mini cuisses de poulet ketjap : 700 grammes de cuisses de poulet, 4 cuill\u00e8res \u00e0 soupe de ketjap, 2 cuill\u00e8res \u00e0 caf\u00e9 de sambal.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space][vc_column_text]<\/p>\n<h3>Pr\u00e9paration<\/h3>\n<p>[\/vc_column_text][vc_column_text]<\/p>\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-number\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<ol>\n<li>Omelette au basilic et \u00e0 l&rsquo;oignon rouge caram\u00e9lis\u00e9<br \/>\nBattez les \u0153ufs et r\u00e9duisez-les en pur\u00e9e avec le basilic. Faites frire une omelette. Pelez et coupez l&rsquo;oignon rouge en rondelles. Faites revenir les oignons avec la cassonade et le vinaigre balsamique et laissez r\u00e9duire.Coupez le saucisson en petits cubes. R\u00e9partissez le m\u00e9lange d&rsquo;oignons sur l&rsquo;\u0153uf au plat avec les cubes de saucisses et roulez l&rsquo;\u0153uf. Couper en jolis petits rouleaux.<\/li>\n<li>Rouleaux de printemps au miel et au brie. Coupez soigneusement les feuilles de p\u00e2te filo en deux et placez-les avec la pointe vers le haut. Coupez le brie en tranches et r\u00e9partissez le fromage au milieu de la p\u00e2te filo avec le miel.\u00a0Repliez les c\u00f4t\u00e9s de la p\u00e2te filo vers l&rsquo;int\u00e9rieur sur le brie. Prenez la pointe du bas et posez-la sur la garniture. Roulez le rouleau de printemps pour former un rouleau. Badigeonnez l&rsquo;extr\u00e9mit\u00e9 sup\u00e9rieure avec de l&rsquo;eau pour qu&rsquo;elle adh\u00e8re bien. Placez les rouleaux de printemps sur une plaque de cuisson dans le four pr\u00e9chauff\u00e9 et faites-les cuire pendant 15 minutes jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient dor\u00e9s. Si n\u00e9cessaire, badigeonnez-les d&rsquo;huile avant de les mettre au four pour leur donner une belle couleur dor\u00e9e.<\/li>\n<li>Crostini de patate douce avec fromage de ch\u00e8vre et p\u00e9pins de grenade. Coupez la patate douce en tranches et placez-les sur une plaque de cuisson. Placez dans le four pr\u00e9chauff\u00e9 et faites cuire pendant 20 minutes. Hachez grossi\u00e8rement les noix de p\u00e9can. Coupez la grenade en deux et retirez les graines. \u00c9miettez le fromage de ch\u00e8vre frais sur chaque tranche de patate douce et garnissez de noix de p\u00e9can et de graines de grenade hach\u00e9es.<\/li>\n<li>Dattes au bacon. Pr\u00e9chauffez le four \u00e0 180 degr\u00e9s et tapissez une plaque de papier sulfuris\u00e9. Enroulez une tranche de bacon autour de chaque datte et fixez-la avec un cure-dent. Faites cuire les dattes pendant 15 minutes dans le four pr\u00e9chauff\u00e9 jusqu&rsquo;\u00e0 ce que le bacon prenne une belle couleur dor\u00e9e.<\/li>\n<li>Flammekueche au patron du Bistro d&rsquo;Aoste. \u00c9talez la p\u00e2te \u00e0 flammekueche sur la plaque de cuisson de mani\u00e8re \u00e0 former une grande tranche. Hachez finement le persil et m\u00e9langez \u00e0 la cr\u00e8me fra\u00eeche. R\u00e9partissez le m\u00e9lange de cr\u00e8me fra\u00eeche sur la p\u00e2te. Retirez la peau du Bistro Patron d&rsquo;Aoste. Pelez et coupez l&rsquo;oignon en fines rondelles et la saucisse en cubes. R\u00e9partissez sur le m\u00e9lange de cr\u00e8me fra\u00eeche et mettez au four pr\u00e9chauff\u00e9 pendant 15 minutes. Coupez les flammkuchen en morceaux et r\u00e9partissez-les sur la planche \u00e0 biscuits.<\/li>\n<li>Mini cuisses de poulet au ketjap. Pr\u00e9chauffez le four \u00e0 180 degr\u00e9s. M\u00e9langez la sauce soja avec le sambal et r\u00e9partissez-la sur les brochettes. Placez les cuisses de poulet marin\u00e9s dans un plat \u00e0 four et mettez-les au four pr\u00e9chauff\u00e9 pendant 25 minutes.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<p>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_single_image image=\u00a0\u00bb6163&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb style=\u00a0\u00bbvc_box_circle_2&Prime;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_column_text el_class=\u00a0\u00bbred\u00a0\u00bb] Planche ap\u00e9ritive sucr\u00e9e-sal\u00e9e [\/vc_column_text][vc_empty_space][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]Budget:[\/vc_column_text][vc_raw_html]W2FjZiBmaWVsZD0iYnVkZ2V0Il0=[\/vc_raw_html][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]Temps de pr\u00e9paration:[\/vc_column_text][vc_raw_html]JTVCYWNmJTIwZmllbGQlM0QlMjJ0ZW1wc19kZV9wcmVwYXJhdGlvbiUyMiU1RA==[\/vc_raw_html][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]Type de plat:[\/vc_column_text][vc_raw_html]JTVCYWNmJTIwZmllbGQlM0QlMjJ0eXBlX2RlX3BsYXQlMjIlNUQ=[\/vc_raw_html][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]Methode de pr\u00e9paration:[\/vc_column_text][vc_raw_html]JTVCYWNmJTIwZmllbGQlM0QlMjJtZXRob2RlX2RlX3ByZXBhcmF0aW9uJTIyJTVE[\/vc_raw_html][vc_empty_space][vc_column_text] Ingr\u00e9dients [\/vc_column_text][vc_column_text] Rouleaux d&rsquo;omelette au basilic \u00e0 l&rsquo;oignon rouge caram\u00e9lis\u00e9 : 4 \u0153ufs, 15 grammes de basilic, 4 oignons rouges, 4 cuill\u00e8res \u00e0 soupe de vinaigre balsamique, 20 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6163,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Planche ap\u00e9ritive sucr\u00e9e-sal\u00e9e | Aoste<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aoste.be\/fr\/recettes\/planche-aperitive-sucree-salee\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Planche ap\u00e9ritive sucr\u00e9e-sal\u00e9e | Aoste\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_column_text el_class=\u00a0\u00bbred\u00a0\u00bb] Planche ap\u00e9ritive sucr\u00e9e-sal\u00e9e [\/vc_column_text][vc_empty_space][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]Budget:[\/vc_column_text][vc_raw_html]W2FjZiBmaWVsZD0iYnVkZ2V0Il0=[\/vc_raw_html][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]Temps de pr\u00e9paration:[\/vc_column_text][vc_raw_html]JTVCYWNmJTIwZmllbGQlM0QlMjJ0ZW1wc19kZV9wcmVwYXJhdGlvbiUyMiU1RA==[\/vc_raw_html][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]Type de plat:[\/vc_column_text][vc_raw_html]JTVCYWNmJTIwZmllbGQlM0QlMjJ0eXBlX2RlX3BsYXQlMjIlNUQ=[\/vc_raw_html][vc_column_text el_class=\u00a0\u00bbfloatleft\u00a0\u00bb]Methode de pr\u00e9paration:[\/vc_column_text][vc_raw_html]JTVCYWNmJTIwZmllbGQlM0QlMjJtZXRob2RlX2RlX3ByZXBhcmF0aW9uJTIyJTVE[\/vc_raw_html][vc_empty_space][vc_column_text] Ingr\u00e9dients [\/vc_column_text][vc_column_text] Rouleaux d&rsquo;omelette au basilic \u00e0 l&rsquo;oignon rouge caram\u00e9lis\u00e9 : 4 \u0153ufs, 15 grammes de basilic, 4 oignons rouges, 4 cuill\u00e8res \u00e0 soupe de vinaigre balsamique, 20 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aoste.be\/fr\/recettes\/planche-aperitive-sucree-salee\/\" \/>\n<meta property=\"og:site_name\" content=\"Aoste\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Aoste.Belgium\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-25T14:56:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-31T14:04:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.aoste.be\/wp-content\/uploads\/2022\/05\/zoete-inval--scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" 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