Select your language

  • Menu for 4 persons
  • Preparation time 30 minutes
  • Vegetarian

Preparation

  • 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 AOP.

Ingredients for the 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

Ingredients for the 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 Tête de Moine AOP Rosettes

You will need

  • 4 small oven-safe dishes

Did you know ?

    Save
    Cookies user preferences
    We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
    Accept all
    Decline all
    Analytics
    Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
    Google Analytics
    Accept
    Decline
    Essential
    These cookies are needed to make the website work correctly. You can not disable them.
    CMS
    Accept