20 min

Beaufort and Munster cheese toastie

Name: Beaufort and Munster cheese toastie
Cook time: 20 min
Yield: 4
Ingredients: 4.00 slices Sourdough Bread; 250.00 g Beaufort and Munster; 2.00 tsbp Pear Chutney; 2.00 tbsp Burgundy Mustard PGI; 2.00 tbsp Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 20.00 g Charentes-Poitou Butter PDO; Black pepper

Who doesn’t love a cheese toastie? Properly decadent!

Ingrédients Pour

Pain de Campagne

4 slices
Beaufort and Munster 250 g
Pear Chutney 2 tsbp
Sauces & condiments

Moutarde de Bourgogne IGP

2 tbsp Voir la fiche
Crème Fraîche d'Isigny & Crème Fraîche de Bresse AOP

2 tbsp Voir la fiche
Beurre AOP Charentes-Poitou

20 g Voir la fiche
Black pepper

Où trouver nos produits

Préparation

Grate the Beaufort and cut the Munster in small chunks. Season with freshly ground black pepper. Add the crème fraîche to make an easily spreadable paste (it also brings additional creaminess!).

Toast the bread. Spread some butter on the 4 external sides of the bread slices. Cut two pieces of parchment paper (one per toastie) and lay 2 bread slices on each, butter side down. Spread chutney on one side, mustard on the other.

Spread half of the mixed cheese paste on one side of each toastie, then close the sandwich.

Fold the parchment paper by rolling up the sides, so the cheese won’t escape when melting. Repeat for the other toastie.

In a pan, put the two toasties and bring to low to medium heat (3/9 on induction). Cook each side for about 5 minutes or until each side has a very nice golden brown colour and the cheese is melted properly.

Unfold and eat straight away!

Accorder avec

Beaufort and Munster work wonders, but you could make your toastie with any French cheese: blue cheese such as Bleu d’Auvergne or Fourme d’Ambert are a great addition.