Tartine with Langres cheese, beet and raspberries

  • 1 pers.
  • 15 min
  • min
  • easy
LangresHimb min

Ingredients

  • 60 g Langres cheese
  • 1 slice of toasted farmhouse bread
  • 1 cooked beet, cut into fines slices
  • 60 g raspberries
  • 30 gr toasted macadamia nuts, crushed
  • 2 tbsp walnut oil
  • 1 pinch sugar
  • salad leaves
  • 1 button mushroom
  • salt and pepper

Preparation

  • 1
    Carefully wash and dry the raspberries. Using an immersion blender, blend about 2/3 of the raspberries with the walnut oil and sugar. Season with salt and pepper.
  • 2
    Arrange the raspberry cream, salad leaves, beet slices and cheese on the tartine.
  • 3
    Garnish with the remaining raspberries, macadamia nuts and sliced button mushrooms.
  • 4
    Bon appétit!
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Trick

Make sure the raspberry cream is well-balanced. It shouldn't be too acidic. Add a little sugar instead.

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