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Serves: 2 |
Preparation time: 10 min |
Cooking time: 5 min |
Ingredients:
Garlic, mushroom and petit brie toast
- 4 slices of bread
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- 8 regular mushrooms
- 1 clove garlic peeled and minced
- 170 g Ile de France Petit Brie
- 6 sprigs of fresh thyme
- Salt and pepper
Goat cheese, raspberries, and honey toast
- 50 g Ile de France fresh goat cheese
- 40 g raspberries (or strawberries)
- 2 thin slices of baguette
- Juice from half a lemon
- ½ Tbsp. honey
- Basil, oregano
- Pepper
Roquefort and tomato chutney toast
- Seed sprouts (water cress, radish ...)
- 33 g Ile de France Roquefort
- 3 Tbsp. tomato chutney
- 2 slices of whole bread
- 1 Tbsp. sunflower seed
Normantal toast
- 4 slices of Ile de France Normantal
- 2 slices of multi-grain bread
- 1 avocado
- 1 radish
- Several seed sprouts
- 1/2 lemon
- 1 drizzle of olive oil
- Salt and pepper
Preparation:
Garlic, mushroom and petit brie toast
- Lightly toast the bread on both sides.
- Heat the butter and vegetable oil in a small frying pan/skillet.
- Place the mushrooms in the pan and fry on a medium-high heat for 5-6 minutes until the mushrooms turn brown and a little bit crisp at the edges. Then turn down the heat and stir in the salt, pepper and garlic. Cook for 1 more minute, then turn the heat down to very low.
- Place the slices of Ile de France Petit Brie on the toast and put back under the grill to melt. Once melted, place on two plates.
- Strip two of the thyme sprigs of the little leaves and stir through the garlic mushrooms. Spoon on top of the Ile de France Petit Brie, then top each toast slice with a sprig of thyme and a grind of black pepper.
Goat cheese, raspberries, and honey toast
- Cut two thin slices of baguette and bake for a few minutes.
- Mix lemon juice and honey in a small bowl. Set aside.
- Crush the Ile de France fresh goat cheese in another bowl. Add pepper and herbs of your choice.
- Spread Ile de France fresh goat cheese over the toast. Top with pieces of raspberries and drizzle with honey sauce.
Roquefort and tomato chutney toast
- Toast the multi-grain bread and set aside.
- Cut the avocado in half lengthwise and extract the flesh. Add a few drops of lemon. Roughly crush a part and spread it on the toasted slice of bread, and cut the remaining part into a fan shape.
- Arrange the avocado slices on the toast, drizzle with olive oil, salt and pepper.
- Top with two folded slices of Ile de France Normantal.
- Decorate with sliced radish and a few sprouts.
Normantal toast
- Toast the multi-grain bread and set aside.
- Cut the avocado in half lengthwise and extract the flesh. Add a few drops of lemon. Roughly crush a part and spread it on the toasted slice of bread, and cut the remaining part into a fan shape.
- Arrange the avocado slices on the toast, drizzle with olive oil, salt and pepper.
- Top with two folded slices of Ile de France Normantal.
- Decorate with sliced radish and a few sprouts.
Discover our Roquefort 1,3kg
Ile de France Roquefort is made according to the artisanal tradition of Roquefort (DOP) with a crumbly yet unexpected creamy texture
