Toast with Langres, red beet and raspberries
- 1 pers.
- 15 min
- min
- easy
Ingredients
- 60gr of Germain Langres
- 1 slice of toasted bread
- 1 cooked red beet cut into thin slices
- 60 gr of raspberries
- 30 gr toasted macadamia nuts, crushed
- 2 tablespoons walnut oil
- 1 pinch of sugar
- lettuce leaves
- 1 mushroom of Paris
- Salt, Pepper
Preparation
-
1
Carefully wash and dry the raspberries.
-
2
Using a hand blender, mix about 2/3 of raspberries with walnut oil and sugar. Season with salt and pepper.
-
3
Arrange on toast, raspberry cream, lettuce leaves, beet slices, etc. and cheese.
-
4
Garnish with the remaining raspberries, macadamia nuts, and the mushroom of Paris cut into strips.
Trick
Make sure the raspberry cream is well-balanced. It should not be too acidic. Rather add a little sugar.
To print