The Four seasons toasts
Preparation time: 
10 min
Cooking time: 
5 min

Garlic, Mushroom and Petit Brie Toast

  • 2 slices of bread
  • 1 tbsp. butter
  • 1 tbsp. vegetable oil
  • 8 regular mushrooms 
  • 1 clove garlic peeled and minced
  • 120 g Ile de France Petit Brie (4 ¼ oz)
  • 6 sprigs of fresh thyme
  • A pinch of salt and pepper


Chèvre, Raspberries and Honey Toast  

  • 50 g Ile de France Chèvre (2 oz)
  • 40 g raspberries (or strawberries) (1 ½ oz)
  • 2 thin slices of bread
  • Juice from half a lemon
  • ½ tbsp. honey
  • Basil, oregano
  • A pinch of pepper


Normantal and Avocado Toast

  • 4 Ile de France Normantal Slices
  • 2 slices of multi-grain bread
  • 1 tsp. pumpkin seeds
  • 1/2 lemon
  • 1 drizzle of olive oil
  • A pinch of salt and pepper
  • 1/2 avocado
  • 2-3 radishes
  • Fresh basil leaves


Roquefort and Tomato Chutney Toast  

  • Seed sprouts (water cress, radish ...)
  • 33 g Ile de France Roquefort (1 oz)
  • 3 tbsp. tomato chutney
  • 2 slices of whole wheat bread
  • 1 tsp. sunflower seeds
  • A pinch of chilli

Garlic, Mushroom and Petit Brie Sandwich


1. Lightly toast the bread on both sides.


2. Heat the butter and vegetable oil in a small frying pan. 


3. Fry the mushrooms in the pan for 5-6 min until the mushrooms turn brown and a little bit crisp at the edges. Turn down the heat and stir in the salt, pepper, garlic and thyme. Cook for 1 more min, then turn the heat down to very low.


4. Place slices of Petit Brie on the bread and put under the grill to melt. Once melted, place on the plate.


5. Strip two of the thyme sprigs of the little leaves and stir through the garlic mushrooms.


6. Spoon mushrooms on top of Petit Brie, then top with thyme and a grind of black pepper.



Chèvre, Raspberries and Honey Sandwich


1. Lightly toast the bread on both sides.


2. Mix lemon juice and honey in a small bowl. Set aside.


3. Crush the Chèvre in another bowl. Add pepper and herbs of your choice.


4. Spread Chèvre over the bread. Top with pieces of raspberries and drizzle with the honey sauce. Top with torn basil leaves.



Normantal and Avocado Sandwich


1. Toast the multi-grain bread and set aside.


2. 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 bread, and cut the remaining part into a fan shape. 


3. Arrange the avocado slices on the toast, drizzle with olive oil, salt and pepper. 


4. Top with two folded slices of Normantal. Decorate with sliced radish, a few pumpkin seeds and basil leaves.



Roquefort and Tomato Chutney Sandwich


1. Toast the multi-grain bread and set aside.


2. Cut the Roquefort into pieces.


3. Spread the tomato chutney on the bread. Add Roquefort. Decorate with the sprouts, sunflower seeds and a pinch of chilli.


Discover our Petit Brie 125 g

All the pleasure of a Brie in a 125g format. Ile de France Petit Brie has with the right taste whenever you buy it: stable, authentic yet mild Brie flavor and an extra creamy texture with a firm hea...

Read more

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