December 4, 2020

PAIN D’EPICES WITH ONION CHUTNEY AND BLEU DES CAUSSES CHEESE

Ah, the pain d’épices, the smell of it send me directly through Christmas time at different ages of my childhood… In France, you find them a little bit everywhere. Pain d’épices is used with foie gras and lots of christmassy ingredients… Here in London, it is not that easy. ;)
So I brought several from Paris the last time I was there and I made this very easy-yummy amuse-bouches with the delicate strongness of the Bleu des Causses paired with an onion chutney : the perfect balance in my opinion!!! Bleu des Causses is a French blue cheese made from raw milk of Montbeliarde and Aubrac cows. Less stronger than its cousin the Roquefort, it is produce in the Southern part of France.


Wine pairing : Saussignac (Sweet white) from the South West.
 
 

PAIN D’EPICES WITH ONION CHUTNEY AND BLEU DES CAUSSES
Serves 4


8 slices pain d’épices
100 g Bleu des Causses
Onion chutney 

Preheat your oven to 180 °C.
Spread the cheese on each slice of pain d’épices.
Add 1 tsp of onion on top of them.
Cook for 5 minutes.
Voila!

 

 

Pain d’épices au Bleu des Causses et à la confiture d’oignons

Pour 4 personnes 

8 tranches de pain d’épices

100 g de Bleu des Causses

Confiture d’oignons (ou chutney)

 

Préchauffez votre four à 180 °C.

Tartinez chaque tranche de pain d’épices avec le Bleu.

Ajoutez par-dessus 1 petite cuillère de confiture d’oignons.

Enfournez pendant 10 minutes.

C’est prêt!

 

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4 spices blend, Appetizers, Bleu d'Auvergne, French traditional dishes, Onion chutney, Pain d'épices, South West, Vegetarian 0 Replies to “PAIN D’EPICES WITH ONION CHUTNEY AND BLEU DES CAUSSES CHEESE”