Gratinate: To cook until a crisp surface forms
Yield: 20 small crostinis
Bring the honey, vanilla and lemon zest to a boil. Cut the tomatoes in four and add the tomatoes to the casserole. Season with salt and pepper. Leave to cool.
Toast the baguette slices.
Cut Jarlsberg into 1/2-inch slices, place on lightly buttered parchment paper and gratinate under broiler until slightly soft and barely browned.
Place some arugula salad on the toast, about 1/4 of the marinated tomato mixture and top with a slice of gratin Jarlsberg. Drip some of the marinade on top before serving.
Photo and Recipe Used with Permission from Norseland, Inc. - www.norseland.com
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