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"Chèvre chaud" creation by Jacquin with Sainte-Maure de Touraine AOP cheese

A gratinated classic


1. Cut the baguette into slices and grill it in the oven.

2. Top the baguette slices with a thin tomato slice and a thin slice of Sainte-Maure de Touraine AOP.

3. Season with freshly ground green pepper and sprinkle with a few drops of walnut oil.

4. Bake the slice of baguette in the oven until the cheese shows a slight colouring.

This recipe was provided to us by: Vallée Verte