Crostini with Rosettes of Tete de Moine

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Enjoy as an appetizer on Sunday afternoon


baking sheet lined with parchment paper
250 g French bread (a baguette, for example), cut in slices
1 clove garlic, cut in half

100 g kohlrabi
100 g carrots
50 g celeriac, peeled and diced
3 radishes, peeled and diced
1 shallot, minced
200 g low-fat serac (If you are unable to find this Swiss whey cheese, try substituting ricotta)
1 cc tsp lemon juice
1 cs Tbsp finely chopped chives
salt, freshly ground pepper
16–18 rosettes de Tete de Moine


Arrange the sliced bread on a baking sheet lined with parchment paper.
Preheat oven to 250 °C. Toast bread for approximately 5 minutes on a middle rack. Rub each slice with the cut side of the garlic.
For the tartare: Combine the kohlrabi, carrots, celeriac, radishes, shallot, whey cheese, lemon juice, and chives; season to taste.
Divide the tartare among the toasted bread slices. Crown each crostini with a rosette of Tete de Moine AOC and serve immediately.


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