Cheese gourmet plate
easy
75 mins
75 mins
Ingredients
- 50 g streaky smoked bacon
- 75 g Hard cheese (e.g.
- 7-10 Tbsp Comté cheese)
- 20 Shortcrust pastry boats
- 7-10 Tbsp (ready to buy;
- 5,5 cm long)
- 150 g Whipped cream
- 5 Tbsp. milk
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 250 g Sheep's cheese
- 12 medium-sized mushrooms
- 1 Essl. oil
- 10 medium sized peperonis (glass)
- 12 cherry tomatoes
- 12 large green olives without
- 7-10 Tbsp Stone
- 1/2 bunch Chives
- 7-10 Tbsp Sweet peppers
- 250 g "Blue & Noix" (blue cheese + walnut cheese
- 7-10 Tbsp Grapes and walnuts
- 7-10 Tbsp to garnish
- 7-10 Tbsp Paper sleeves
Directions
- 1
Finely dice the bacon. Grate hard cheese finely. Mix both and fill into the shortcrust pastry boats. Mix 100 g cream, milk and egg. Season with a little salt and pepper. Fill the boats with the egg milk. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-15 minutes
- 2
In the meantime puree sheep's cheese and the rest of the cream. Season to taste with a little pepper. Clean and wash the mushrooms, unscrew the stems. Heat oil in a pan. Fry the mushroom heads for about 2 minutes while turning. Season with salt and pepper. Remove and put aside
- 3
Drain the peppers and olives separately. Wash the tomatoes and dab dry. Cut off a lid and hollow out the tomatoes. Cut the pepperoni open lengthwise on one side. Remove the seeds. Stuff the tomatoes, olives and peppers with the sheep's cheese cream
- 4
Wash the chives, dab dry and cut into fine rolls. Sprinkle mushrooms with it. Sprinkle olives with paprika. Put tomatoes, olives and peppers in paper sleeves. Arrange on a plate with mini-quiches, Bleu & Noix" cheese, grapes and nuts
Nutrition Facts
290 kcal
10 g
22 g
11 g
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