Ingrédients : 200 g of AOP Langres cheese, 4 roma tomatoes, 4 sheets of brick, 2 shallots, 4 cloves of garlic, Chive, 4 tablespoons olive oil, 4 beautiful salad leaves, Salt and pepper
Chop shallots and chives, chop garlic, mix with olive oil. Remove the ends of the tomatoes. Cut 4 slices in each tomato. Cut 12 equal pieces of Langres PDO cheese .
Place on each leaf a tablespoon of oil, salt and pepper flavors, then alternately arrange a slice of tomato and a piece of Langres AOP cheese so that you have 4 slices of tomato and 3 pieces of cheese on each sheet brick.
Close the crisps by folding the sides towards the center. Turn them on an oven rack equipped with a sheet of parchment paper. Preheat the oven to 108 ° C. Bake the chips and the oven at 150 ° C for 10 to 12 minutes. Let the chips cool for a few minutes then wrap them in a salad sheet and parchment paper for picnics.
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Muid Montsaugeonnais (Rosé wine)
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