Hot oysters with Beaufort cheese… the perfect festive amuse-bouche
This Christmas recipe marries montagnes et mer and was inspired by the twinning between the Savoie town of Hauteluce and Cancale, in the Ille-et-Vilaine département of Brittany. Guaranteed to go down a storm with your festive guests, it couldn’t be easier to make!
Baked oysters with Beaufort cheese
This Christmas recipe marries montagnes et mer and was inspired by the twinning between the Savoie town of Hauteluce and Cancale, in the Ille-et-Vilaine département of Brittany.
Servings: 6 people
Ingredients
- 6 Medium-sized oysters n°3, preferably from Cancale
- Beaufort AOP
Instructions
- After opening the oysters, arrange them on a plate and sprinkle with fresh ground pepper and grated Beaufort. Bake them under a pre-heated grill for a few minutes, until the cheese melts and colours.
- Accompany this simple and original dish with a good white wine from Savoie, such as a Roussette or Apremont, to perfect that gastronomic marriage between the sea and the mountains.
For more information, visit www.fromagesdesavoie.fr
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