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
