Brioches with rocket, shallot cream and Epoisses cheese

  • 4 pers.
  • 10 min
  • 8 min
  • easy
Suggestion dégustation Epoisses Croques briochés roquette crème à léchalotte époisses ()

Ingredients

  • 8 slices brioche bread
  • 2 handfuls rocket
  • 8 tbs crème fraîche
  • 1 shallot
  • 6 sprigs chives
  • 80g of Germain AOP Epoisses cheese
  • salt and pepper from a mill

Preparation

  • 1
    Preheat your oven to 180°.
  • 2
    Chop the shallot with a few sprigs of chives and mix into the crème fraiche. Salt and pepper to taste.
  • 3
    Put the sliced Germain AOP Epoisses cheese onto 2 slices of bread.
  • 4
    Add the shallot cream and put a few rocket leaves on top.
  • 5
    Completely cover with the other slices of bread.
  • 6
    Toast under the grill for 8 minutes.
  • 7
    Serve with the remaining rocket.
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