Goat Cheese Aumoniere

Goat Cheese Aumoniere

10 Feuilles de Brick Dough

1 bag Spinach Leaves

10pc Goat Cheese Small Slice

Maille Vinegar Cider

Echire Unsalted Butter Cup

2 Pears


Olive oil

3 Garlic Cloves

Salt & Pepper

10 Tooth Picks

  • 1. Sauté the spinach and chopped garlic in butter.
  • 2. Brush one side of each feuille de brick with clarified butter. In the center, put the spinach and goat cheese, then top it with diced pears.
  • 3. Give the brick dough a bundle shape and attach it with a tooth pick.
  • 4. Put the bundles on a sheet pan with baking paper and bake them for 10 to 15 minutes at 350°F.
  • 5. When baked, remove the tooth pick, and serve on a bed of salad, seasoned with olive oil and Maille apple cider vinegar.
  • 6. Sauce: Lamb juice with fresh rosemary and butter that is browned in a saucepan.
Goat Cheese Bruschetta, Crunchy aspargus roll & wasabi cream, Foie Gras & Porcini on Brioche, Ravioles du Royans Verrines