Bleu d'auvergne and onion confit with salted butter caramel aix&terra
3 large "Comice" type pears
50 g of Bleu d'Auvergne cheese
30 g butter
Peel the pears, remove the seeds and cut them into slices about 1 cm thick. Fry them in the butter in a frying pan, turning them until golden brown. Set them aside on a serving plate. If necessary, cut the slices back to bite size.
Cut the Bleu d'auvergne into small cubes. Spread a hazelnut of Onion confit with salted butter caramel aix&terra on each pear toast, then decorate with a cube of cheese. Hold it with a wooden stick and serve as an aperitif.
The little extra Aix&Terra
For a very chic presentation, you can cut the pear toast with a round cookie cutter, such as a small upside-down liqueur glass.
- Valrhona Chocolate