My Girlfriend Raymond has served this beautiful entry melted cheese. The recipe comes from her friend Antoine (Ti-Toine for short). I did the next day because I loved it. I liked the addition of blue cheese that comes off a little Swiss cheese. It does not taste much, it's just perfect. For me it is the addition of pink peppercorns adds a crunchy addition to this wonderful recipe. This recipe can be served as input into individual portions or as a meal by adding a beautiful salad. Ti-Toine and thank you Raymond for sharing this recipe.
Ingredients 2 tablespoons
tablespoons butter 2 cloves garlic, minced 2 shallots
French
minced ½ cup white wine
2 bags of 400 grams of melted Swiss cheese, Swiss Knight
80 g of soft blue cheese, Rosenborg Castle (2 / 3 of the pack of 125 grams) 2 tablespoons
tablespoons pink peppercorns, chopped green onions chopped
for garnish
Preparation
In a saucepan, melt butter over medium heat, add garlic, shallots and French cook, stirring frequently, about 5 minutes.
Add white wine and increase heat to medium-high heat, stirring constantly until boiling.
Reduce heat to medium-low and add cheese mixture, 1 package at a time, stirring after each addition. Stir in blue cheese and melt. Stir
pink pepper and mix well.
Transfer the cheese mixture in small serving dishes.
Serve with pieces of bread (focaccia with olives or bacon, baguette, ciabatta or other), pieces of diced ham or prosciutto and vegetables.
Bon appetite! Ginette ☼
Add white wine and increase heat to medium-high heat, stirring constantly until boiling.
Reduce heat to medium-low and add cheese mixture, 1 package at a time, stirring after each addition. Stir in blue cheese and melt. Stir
pink pepper and mix well.
Transfer the cheese mixture in small serving dishes.
Serve with pieces of bread (focaccia with olives or bacon, baguette, ciabatta or other), pieces of diced ham or prosciutto and vegetables.
Bon appetite! Ginette ☼
Source: Antoine P, I, my friend Raymond G.
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