Thin Apple Crust and Baked Goat Cheese

Thin Apple Crust and Baked Goat Cheese

1 Half Sheet Butter Puff Pastry

8 Goat Cheese Medium Slices

2oz Echire Salted Butter Cup

1tbsp Maille Balsamic Vinegar

8 Gala Apples

2 Mesclun

0.25 oz Micro Greens

1 tbsp Olive Oil

  • 1. Bake the Puff Pastry between two sheet pans to avoid from rising.
  • 2. Slice the apples and saute them with Echire butter.
  • 3. Add the mix of mesclun and micro greens, and lightly season with olive oil.
  • 4. Top with the warm Goat Cheese previously baked.
  • 5. Finish the plate with a touch of Maille Balsamic Vinegar.
Goat Cheese Bruschetta, Crunchy aspargus roll & wasabi cream, Foie Gras & Porcini on Brioche, Ravioles du Royans Verrines