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Toast with vegetables and Emmental
IngredientS
- ½ baguette
- 20 g Of Ermitage emmental
- 80 g of fromage blanc
- 4 leaves of mint
- 100 g of peas
- 100 g of green
- 100 g of mange tout
- Fleur de sel
- Espelette Pepper
Preparation
Cook the peas in boiling water for 5 minutes. Drain and let cool.
Mix peas with fromage blanc and Mint. Salt and pepper.
Bring another pot of salted water to the boil and plunge greens and mange tout. Cook for 10 minutes.
Drain and cool completely.
Cut the Emmental in dices.
Cut the bread into 4 slices.
Spread the peas cream and spread the Greens. Add the dices of Emmental.
Dust Fleur de sel and Espelette pepper.
CHEESE(S) IN THIS RECIPE
Authenticity and tradition
A raw milk traditional production for a hole cheese with formerly flavors.
Have you already tasted Emmental Ermitage?
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