Serves : 4
Preparation: 20 minutes
Cooking: 15 minutes
Savoury meets a hint of sweetness in this delicious recipe, which highlights Beaufort beautifully.
- 4 slices of bread, crumbed
- 20g butter
- 120g onion
- 300g cooked chestnuts
- 50g ricotta
- 20g chopped parsley
- 100g Beaufort
- 120g thin slices of bacon or cured ham
- 100g thick cream
1Chop the onion and cook in the pan with the butter.
2Purée half of the chestnuts, adding the fresh parsley, ricotta and onion.
3Add the finely diced Beaufort, the chestnuts in pieces (keep 4 whole for decoration), check the seasoning and mould in 4 circles.
4Cut strips of bread, brush with melted butter (10g) on one side and chestnut puree on the other, sticking the latter on the circle.
5Add a chestnut and meat on top and bake for 10 minutes at 160C.
6Make sure the centre is warm, and that the bread is toasted.
7Serve with a spoonful of thick cream and parsley. Decorate with gooseberries.
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