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Chilled vegetable starter with Reblochon sauce

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  • Cheese :

    Reblochon
  • Dish type :

    Starter
  • Season :

    Summer, Autumn

Ingredients - for 6 persons

Reblochon sauce:

  • ½ Reblochon cheese
  • 100g fresh fromage blanc
  • A bit of garlic
  • Salt & pepper
  • Herbs
  • Chives

Endive boats:

  • 2 carrots
  • 1 or 2 endives
  • 2 tomatoes

Preparation

Reblochon sauce:

  1. Melt the Reblochon with the rind removed in a saucepan.
  2. Remove from the heat.
  3. Mix the fromage blanc with the melted Reblochon until well combined.
  4. Add salt and pepper.
  5. Add some finely minced garlic, and then the herbs.
  6. Finally add a few snips of chives.

Endive boats:

  1. Grate the carrots.
  2. Place the grated carrots onto the endive leaves.
  3. Cut the tomatoes into small cubes.
  4. Arrange the tomato cubes on top of the endive leaves with the grated carrot.
  5. Top the endive boats with the Reblochon sauce.