Thinly sliced leek with Crottin de Chavignol
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.
Ingredients :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