Broiled Walnut Creme with Tete de Moine Crostini

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Great winter warmer.

Ingredients

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 Creme:
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 Tete de Moine

Method

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 Tete 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 creme: 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 Tete de Moine AOC

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