|
Broiled Walnut Crème with Tête de Moine AOC Crostini |
 |
Serves 4
- 4 small oven-safe dishes
butter to grease the dishes
Crostini:
- 8–12 thin slices of baguette
- butter for the bread
- 80 g Tête de Moine, grated
- 50 ml heavy cream
- 1 egg yolk
- salt, freshly ground black pepper
- 1 pinch paprika powder
Walnut Crème:
- 180 g mascarpone cheese
- 1 cc tsp honey
- 40 g dried apricots, finely diced
- 60 g walnuts, coarsely chopped
- 1 egg yolk
- salt
- 4 rosettes de Tête de Moine
|
Directions:
| For the crostini: Butter the baguette slices. Preheat oven to 220 °C. Toast the baguette slices for 3–4 minutes on the top rack, then remove from oven and let cool. |
| Combine the grated Tête de Moine, cream, egg yolk, and pepper. Season with paprika and salt. Spread the mixture onto the baguette slices and broil in the oven for 4–5 minutes. |
| For the walnut crème: Combine the mascarpone cheese and the honey. Add the remaining ingredients. Divide evenly between the four buttered dishes and broil in the oven for 5–7 minutes. |
Serve the crème with 2–3 crostini each. Garnish with a rosette of Tête de Moine AOC.
|
|
Join us on FaceBook !
