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Crostini with Rosettes of Tête de Moine AOC |
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For 4 – 6 servings:
- baking sheet lined with parchment paper
- 250 g French bread (a baguette, for example), cut in slices
- 1 clove garlic, cut in half
Tartare:
- 100 g kohlrabi
- 100 g carrots
- 50 g celeriac, peeled and diced
- 3 radishes, peeled and diced
- 1 shallot, minced
- 200 g low-fat serac (If you are unable to find this Swiss whey cheese, try substituting ricotta)
- 1 cc tsp lemon juice
- 1 cs Tbsp finely chopped chives
- salt, freshly ground pepper
- 16–18 rosettes de Tête de Moine AOC
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Directions:
| Arrange the sliced bread on a baking sheet lined with parchment paper. |
| Preheat oven to 250 °C. Toast bread for approximately 5 minutes on a middle rack. Rub each slice with the cut side of the garlic. |
| For the tartare: Combine the kohlrabi, carrots, celeriac, radishes, shallot, whey cheese, lemon juice, and chives; season to taste. |
| Divide the tartare among the toasted bread slices. Crown each crostini with a rosette of Tête de Moine AOC and serve immediately. |
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