Medium

Salad

unit

Pepper

Sunflower oil

tablespoons

Epoisses

Flaxseed

Brick sheets

Chives

Cheese Crisp

Prepare a green salad, with a little chopped chives and dressing.

Cut 150g of Epoisses into rectangular pieces about 1/2cm (1/4 inch) thick and 4cm (2 inches) long (1 piece of cheese per crisp).Pepper them and sprinkle each side with flaxseed, pressing the seeds a little to make them stick to the cheese.

Wrap each piece of cheese in a sheet of brick pastry to make a small, even package.

Then coat the packets with an oil-dipped brush.

Brown the packets in a hot skillet on each side, and serve without delay with the salad.

Medium

37 min

Accompaniment

Cheese

Starter

Appetizer

Servings

8

Nutrition

/ per serving

Directions

Step #1

15 min.

Step #2

10 min.

Step #3

5 min.

Step #4

2 min.

Step #5

5 min.

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