Gourmet cheese platter

Name: Gourmet cheese platter
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: -1
Ingredients: 50 g Smoked bacon; 75 g Hard cheese (e.g. Comté); 20 (approx. 5.5 cm long) Shortcrust pastry boats; 100 g + 50 g whipped cream; 5 TABLESPOONS Milk; 1 Egg (Gr. M); 7-10 Tbsp salt, white pepper; 250 g Sheep's cheese; 12 medium-sized mushrooms; 1 TABLESPOON Oil, 10 peppers (glass); 12 cherry tomatoes; 12 big olives without stone; 7-10 Tbsp Chives; 250 g "Bleu & Noix" (blue cheese + walnut cheese from Rambol); 7-10 Tbsp Grapes and walnuts

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: -1

50 g Smoked bacon
75 g Hard cheese (e.g. Comté)
20 (approx. 5.5 cm long) Shortcrust pastry boats
100 g + 50 g whipped cream
5 TABLESPOONS Milk
1 Egg (Gr. M)
7-10 Tbsp salt, white pepper
250 g Sheep's cheese
12 medium-sized mushrooms
1 TABLESPOON Oil, 10 peppers (glass)
12 cherry tomatoes
12 big olives without stone
7-10 Tbsp Chives
250 g "Bleu & Noix" (blue cheese + walnut cheese from Rambol)
7-10 Tbsp Grapes and walnuts

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. Pour into the shuttles. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes
2
Puree sheep's cheese and 50 g cream, season. Wash the mushrooms, unscrew the stems. Fry heads in hot oil for about 2 minutes, season
3
Cut the pepperoni lengthwise and remove the seeds. Wash the tomatoes, cut off the lid and hollow out. Fill mushrooms, tomatoes, olives and pepperoni with the cheese cream
4
Wash the chives and chop finely. Sprinkle mushrooms. Place all vegetables in paper sleeves if necessary. Serve with mini quiches, "Bleu & Noix" cheese, grapes and nuts