Thinly sliced leek with Crottin de Chavignol
Cut the leeks into fine slices, rinse in cold water, cook for ten minutes in boiling water adding 60 grams of butter, plus salt and pepper. Slice the cheeses, horizontally, and place flour on the two faces.
In a frying pan heat one soupspoon of olive oil and a touch of butter. Fry the crottins for two minutes on each side. Add a little pepper. Grill the four slices of country bread, place on a plate.
Place the warmed cheese on the toast. Artistically arrange the leeks around the toast. Sprinkle the leeks with chopped parsley; this will add flavor.
This is an interesting dish where texture plays a major roll in giving the palate pleasure. The soft mouthwatering crottin (slightly warmed) contrasted with the grilled bread; add the gentle flavor of leeks, and you have a winner.
4 crottins de Chavignol
3 leeks (both the white and green part of the leek is needed).
90 grams of butter
4 slices of country bread
1 sprig of parsley
1 soupspoon of olive oil
Salt and pepper
Mennetou Salon or Sancerre
Crottin 2 pcs