Filter
Reset
Sort ByRelevance
Brittany West
Mosaic of young cheese and crispy vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the crème fraîche with the mustard and honey and season with salt.
-
Stick or cut eighteen squares from the two cheeses, you then have altogether sixty-four squares.
-
Cut eighteen thin slices from the middle of the radishes (eat the ends nicely) and make equally large circles from the slices of cucumber.
-
Peel the lemon very thinly with a peeler so that there is no white on the skin, and cut very thin long strips from the skin.
-
Or use a six-door to pull strips of lemon.
-
Make a mosaic of the cheese on the plates, put the radish on the young cheese and the cucumber on the goat's cheese.
-
Garnish with the crème fraîche, lemon zest and fine sprigs of dill.
Blogs that might be interesting
-
15 minAppetizerEggs, turnip tops, almond shavings, fresh parsley, fresh (garlic) chives, balsamic olive oil dressing, salt, (four seasons) pepper,spring salad with egg and parsley -
140 minAppetizercucumber, extra virgin olive oil, parsley, avocado, anchovy fillets, shallots, garlic, lemon, Greek yoghurt,cucumber-avocado soup -
15 minAppetizerdried fig, Red port, white port, walnut, mixed oak leaf lettuce, liquid honey, mustard, Red wine vinegar, mild olive oil,salad with figs and walnuts -
75 minAppetizercucumber, snack radish, Red onion, granulated sugar, White wine vinegar, tap water, dried dill, salt, horseradish in pot, creme fraiche, lemon, fresh flat parsley, chard, extra virgin olive oil, fresh quartet of smoked fish,fish plate with homemade pickle and salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it