A super easy recipe that will put a gourmet touch to your summer meals.
For 4 people
- 6 slices of Entremont County
- 4 slices of rye bread
- 1 jar of eggplant caviar
- 30 g young shoots
- 2 tomatoes
Cut the slices of rye bread into 3 to obtain rectangles and cut the slices of the county in 2.
Wash, dry and slice tomatoes.
Make the millefeuilles by alternating a slice of bread, eggplant caviar, a slice of tomato, young shoots and a half-slice of county.
Make this operation a second time and finish with a slice of bread and a strip of county maintained with a pick.
Photo: Stéphanie Iguna @Geekandfood