Aperitif
Serves : 4 people /
Preparation Time : 30 minutes /
Cooking Time : 20 minutes
La Cornue® elements used:
Château : Burner or induction module and Gas or Electric oven
Cornufé : Burner or induction module and Gas or Electric oven
Château : Burner or induction module and Gas or Electric oven
Cornufé : Burner or induction module and Gas or Electric oven
Ingredients
Cooked cheeses: Tome de brebis, Comté, Cheddar
Grapes
Radish
Fresh Cheese Dip
Fresh Cheese
300g
Chives
1 bunch
Lemon
1
Olive Oil
1 TBS
Courgette Dip:
Green Zuchinni
2-3
Shallot
1
Fresh Thyme
Olive Oil
1 TBS
Mini carrots with cumin:
Baby Carrots
Olive Oil
Cumin Seed
Fleur de Sel
Directions
Fresh cheese dip
- Finely chop the chives
- Zest half the lemon
- In a salad bowl, mix the cheese, chives, lemon zest, olive oil, salt and pepper with a fork.
Courgette dip
- Peel the zuchinni and cut them into 2 cm pieces.
- Cook over low heat in a saucepan with the olive oil, thyme and 2 tablespoons of water, add salt and cover for about 20 minutes.
- Remove the thyme and put it in a salad bowl.
- Chop the shallot and add it to the mixture.
Mini carrots with cumin
- Place the carrots in an oven dish, drizzle with olive oil, sprinkle with cumin and salt.
- Cook for 5 to 8 minutes in the oven at 210°C.
And to extend your La Cornue® experience, take a look at our cookware.
