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TOASTS OF GRILLED BACON WITH ROQUETTE SALAD

8 slices of leavened bread
4 banon cheese
4 creamy picodon cheese
8 ou 16 thin slices of smoked bacon

Peel tomatoes, cut them in dice and remove seeds.

Chop coarsely garlic and onions with green stem.

Heat up 3 tablespoons of olive oil. Add onion and brown slightly. Incorporate garlic and tomato puree. Brown for 2 minutes and then add tomatoes, salt, pepper, sugar, thyme and laurel. Cook for 15 minutes to let water evaporate until a smooth and aromatic mixture is obtained. Place aside.

Slice truffle very thin with mandoline cutter.

Cut chives very small pieces.

Wash Roquette leaves removing stems and prepare salad dressing with salt, pepper, lemon juice and olive oil. Place aside.

Cover bread slices with olive oil (slightly). On each slice, place a piece of banon or picodon cheese wrapped into slices of bacon and surrounded by 2 strips of truffle; next to the cheese, put a little tomato sauce.

Place the toasts under grill at high heat until cheese starts to melt and bacon becomes crunchy. Remove from oven and place toasts on a plate. Sprinkle with chives and grated truffles if you have some left. Serve with Roquette salad sharply seasoned.

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