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Hot Chabichou with gingerbread

Serves 2
Preparation time: 15 mins
Cooking time: 5 mins
Difficulty: easy

Soigon AOC Chabichou du Poitou 40 g
Gingerbread      2 slices
Raspberries      6
Mint leaves      2
Red fruit coulis     1 tablespoon

- Toast the gingerbread
- place a 20g portion of chabichou on each slice and heat in an oven at 160° C for 5 to 6 minutes
- Remove from the oven, place the raspberries and mint leaves on top of the chabichou
- Serve hot with a circle of red fruit coulis drizzled around the bread

Eurial products needed for this recipe :

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