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Warm Tomme de Chevre dipper with crudités |
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| Main courses |
Quiet easy |
4 |
30 min |
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- Heat the oven to 180c, 350f, gas 4.
- the rind from the Tomme de Chevre, grate and place in a small oven proof earthen wear dish, add the white wine and cream.
- Cover with tin foil and place in the oven for 10 minutes, remove and stir well, return to the oven for another 5 minutes, the mix should have melted and be bubbling.
- Meanwhile trim and prepare all the baby vegetables, arrange on a platter remove the
- Tomme de chevre from the oven mix well, serve with the vegetables, garnished with a little thyme.
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175g Tomme de chevre
50ml White wine
2 tbs cream
Bunch radishes
8 small new potatoes, cooked
100g asparagus spears
16 quails eggs, cooked and peeled
8 small carrots
Sprig thyme |
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