November 30, 2019
CHAVIGNOL CHEESE ON BUTTERY SHORTBREAD BISCUIT
When I have seen this recipe on a French magazine “Femme Actuelle” in France, I thought straight away that it would be a perfect starter made in no time with a whaow factor! So did I and it has been a success : the delicate sweetness of the biscuit goes perfectly well with the subtle creamy taste of the Chavignol cheese! But what is a Chavignol by the way ? A Chavignol is a goat cheese made in crottin shape from the Chavignol town in France near the Loire Valley area! This recipe paired with a lovely side salad can be a nice little snack as well! You normally need palets bretons for the recipe but if you cannot find them in England, you may take rounds shortbread instead!
Wine pairing : Côtes d’Auvergne (White) from the Loire Valley.
CHAVIGNOL CHEESE ON BUTTERY SHORTBREAD BISCUIT
Serves 4
Serves 4
8 rounds shortbread biscuits (or Palets bretons)
4 Chavignol crottins cut in half
4 tbsp of honey
Preheat your oven to 200 °C.
On a baking tray lined with baking paper, dispose the 8 shortbread biscuits.
Place on each biscuit, half a crottin.
Put in the oven for 15 minutes.
Drizzle with honey.
Serve with a salad sprinkle with pine nuts for example.
Chavignol chauds sur palets bretons
Pour 4 personnes
8 Palets bretons
4 Crottins de Chavignol coupés en deux dans le sens de la longueur
4 cuil. à soupe de miel
Préchauffez le four à 200 °C.
Divisez les crottins de Chavignol en 2.
Sur une plaque recouverte de papier sulfurisé, disposez les 8 palets bretons.
Positionnez sur chaque palet un demi-crottin de Chavignol.
Enfournez pendant 15 minutes.
Déposez un peu de miel sur chaque et servez avec une salade parsemée de pignons de pins par exemple.
