Endive Bruschetta with Racly
Ingredients
-
250g of Racly Ermitage
-
4 slices of country bread
-
4 endives
-
1 shallot
-
50 g of kernels nut
-
1 tablespoon of honey
-
Salt
-
Pepper
Preparation
- Thinly slice the endives.
- Peel and chop the shallots.
- Cook the endives and shallots in an oiled pan for 10 minutes.
- Season and add the chopped walnuts and honey. Continue cooking for 5 minutes.
- Spread this mixture on the slices of farmhouse bread.
- Place thin slices of Racly on top. Add a twist of pepper.
- Bake for 5 minutes at 180°C (gas mark 6) until the cheese melts.
This recipe was designed by Chef Nini.
You can find all his recipes on: www.chefnini.com
Discover our recipe suggestions
Canapes
Brie marinated in maple syrup, coffee and pecans
Main course
Brie, strawberry, hazelnut and honey sandwich
Main course
Grilled Munster cheese, bacon and blackberry jam
Between
Avocado toast with Fleur des Sources
Between
Grilled asparagus with pancetta and From’Chaud
Main course
