OUR RECIPES > Cheese-lovers' corner
Bruschetta with Fromager d’Affinois Florette Goat’s Cheese, honey, eggplant and tomato
– 6 slices of sourdough bread
– 2 eggplants
– 3 tomatoes
– 480 g (1 lb) of Fromager d’Affinois Florette goat’s cheese
– 80 g (1/2 cup) of honey
– 6 pinches of Provencal herbs
– olive oil
– Salt / pepper
Preheat the oven grill.
Wash and cut the eggplants into slices.
Season the eggplants, then pan fry them in olive oil or place them under the grill for 10 minutes.
Cut the tomatoes and the Fromager d’Affinois Florette goat’s cheese into slices.
Toast the slices of sourdough bread under the oven grill.
Spread the eggplants, tomato slices and goat’s cheese onto each slice of bread.
Drizzle honey over the cheese and sprinkle over the Provencal herbs.
Place back under the oven grill for 1 to 2 minutes to reheat and melt the goat’s cheese.
Serve with a mixed salad.