Recette
Ready in fifteen minutes, this revisited bruschetta will accompany your sweet summer evenings.
Ingredients for 4 persons :
• ¼ of Reblochon
• 4 slices of slightly stale country bread
• 2 large, very firm and fleshy tomatoes (beef heart type)
• 2 cloves of garlic
• 4 large leaves of basil
• 4 tbsp. tablespoons olive oil
• 2 tbsp. coffee balsamic cream
• Fleur de sel, pepper.
• Brush the sandwiches with olive oil and toast them.
• Dice a tomato and a half and put it in a bowl with a little olive oil and salt.
• Peel the garlic cloves and rub them on the toast.
• Cut the other tomato in half and rub it generously on the toast as well.
• Cut slices of Reblochon, distribute them on the sandwiches as well as the diced tomatoes.
• Season, sprinkle with chopped basil and drizzle with a little balsamic cream.
Focus on... the beautiful Reblochon season
Ascended in mountain pastures at an altitude of more than 1,000 meters since mid-May, Abondances, Tarines and Montbéliardes – the three breeds of cows of the appellation – graze violets, wild thyme and other mountain flowers for at least 150 days a year. This feed flavors their milk and reveals the fruity character of summer Reblochon on the palate: notes of orange, lemon, apricot... Plain or finely cut with a slice of bread, Reblochon can be tasted with ease.
photo credit: Catherine Madani