Recipe ideas: this summer we love cheese toast

2 cheese club sandwich. (©Anne Kerouedan/Cniel)

2 cheese club sandwiches

For 6 club sandwiches:

  • 9 slices of seed bread
  • Sliced ​​Mimolette and Comté
  • 6 slices of porchetta
  • 6 slices of bresaola
  • 12 lettuce leaves
  • Sliced ​​radishes
  • Arugula leaves
  • parsley sprigs,
  • Soft butter or sweet mustard or mayonnaise

Cut the bread slices in half to make triangles.

Smear one side of each triangle with butter, mustard or mayonnaise, to your taste and begin to assemble, alternating charcuterie, cheese, herbs, radishes and salad.

Put a notch in each sandwich for better hold.

Multicolored cheese toasties.
Multicolored cheese toasties. (©Anne Kerouedan/Cniel)

Multicolored cheese toasties

Ingredients:

  • Slices 1: 3 slices of whole grain lumberjack bread, 3 tbsp. coffee thyme honey, 1 Saint-Félicien, 6 radishes, 6 small red tomatoes, 6 raspberries, red basil leaves, 3 pinches of sprouted beetroot
  • Slices 2: 3 slices of country bread, 3 tbsp. coffee lavender honey, 1 langres, 6 small yellow tomatoes, 1/2 mango, sesame seeds
  • Tartines 3: 3 slices of grain bread, 3 knobs of butter, 250 g blue cheese, 1 mini cucumber, 12 sprigs of chives, 3 tbsp. tsp raw peas, 3 grapes

Toast 1: Spread a thin layer of honey on each toast. Spread a little Saint Félicien without crushing it too much, add radish slices, small red tomatoes cut in half and a few sliced ​​raspberries so they don’t roll. Finish with red basil and a few sprouted beetroot seeds.

Toast 2: Spread a thin layer of honey on each toast. Garnish with small slices of Langres, covered with small yellow tomatoes and pieces of mango, sprinkle with sesame seeds. For the greediest, add a drizzle of honey when serving.

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Toast 3: Spread a thin layer of butter on each toast. Garnish with a nice slice of blue cheese, add slices of mini cucumber, chopped chives, a few raw peas and grapes cut in half.

Cheese toast and apricot chutney.
Cheese toast and apricot chutney. (©Anne Kerouedan/Cniel)

Cheese toast and apricot chutney

For 4 slices:

  • 500 g apricots
  • 2 large shallots
  • 1/2 tsp. fine salt
  • 3 tbsp. fine sugar
  • 40 ml cider vinegar
  • 1 C. oil soup
  • 4 slices Whole wheat bread
  • Volume of Savoy
  • Saint-Nectaire
  • 2 apricots
  • 4 tbsp. pomegranate seeds

Put the oil in a pan and brown the finely chopped shallots for 5 minutes on a high heat. Lower the heat and add the apricots, washed, stoned and cut into pieces. Cook for 10 minutes, stirring regularly.

Mix vinegar with sugar and salt, then add it to the preparation. Leave to cook on a very low heat for 25 minutes and then place in the fridge.

Spread a tablespoon of chutney on each toast. Cut ribbons of tome and Saint Nectaire with a vegetable peeler to cover the sandwiches. Wash and slice the last 2 apricots and place them between the cheese strips. Sprinkle a spoonful of pomegranate seeds over each toast.

Butterfly toast with organic Kiri® and fruits.
Butterfly toast with organic Kiri® and fruits. (©Kiri® Bio)

Organic Kiri® toast and cucumber pickles

For 1 toast:

  • ½ cucumber
  • 1 small clove of garlic
  • 1 pinch of sugar
  • 1 pinch of mustard seeds
  • 1 pinch peppercorns
  • ½ teaspoon coarse salt
  • 3 tbsp. White vinegar
  • water
  • 1 slice of organic country bread
  • 1 portion of Kiri® Bio
  • 50 g steamed peas
  • 1 handful of sprouted seeds

Prepare the jams the day before. Cut the half cucumber into long strips. Put them in a jar. Peel a small clove of garlic and put it in the glass. Pour mustard seeds and coarse salt.

Mix and flatten the cucumber strips in the glass. Add vinegar. Then cover the ribbons with water. Refrigerate for at least one night.

Spread Kiri Bio on the bread slice. Then add cucumber strips, peas and sprouted seeds. Taste good chilled.

Butterfly toast with organic Kiri® and fruit

For 1 toast:

  • 1 slice of organic country bread
  • 1 portion of Kiri® Bio
  • 1 strawberry, 1 yellow nectarine, a few blueberries
  • 1 sprig of chives

Spread Kiri® Bio on the bread slice. Cut the strawberry lengthwise into 4 thin slices to form the butterfly wings.

Cut a drop shape and a small circle in the nectarine to form the body and head of the butterfly. Cut small strips in the skin of the nectarine to make the stripes of the butterfly and its mouth.

Cut pieces of blueberries to form eyes, antennae and decorations on the butterfly’s wings. Collect the butterfly on toast. Use the chive sprig to form the antennae. Taste.

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