We know. The most important holidays of the year are approaching and you have the same menu in your head as always. Don't settle and give it a spin! If you want to surprise your guests and give your dishes a different touch, this is the secret: Swiss Cheese.
Authentic Swiss cheeses are world renowned for being artisan, healthy, natural, without chemical additives, gluten and lactose free and with exquisite and unsurpassed flavors. In addition, these cheeses follow a careful production process based on recipes handed down for centuries. Its excellent qualities are guaranteed with the AOP seal (Appellation d'Origine Protégée), which in Switzerland receive the Appellations of Origin such as Tête de Moine AOP, Le Gruyère AOP, Sbrinz AOP, L'Etivaz AOP, Vacherin Fribourgeois AOP or Emmentaler AOP. On the other hand, the Appenzeller® variety is also highly appreciated among cheese lovers, for its strong and refined flavor, the result of the use of an enigmatic herb marinade whose mixture is known only by two people in the world.
To prepare all kinds of dishes, Swiss cheeses are the perfect ingredient to liven up your Christmas menus with a healthy, natural and absolutely delicious touch. For this reason, we propose this recipe below, so that you start to be inspired for these holidays and you can surprise your guests with the most tasty, healthy and natural dishes.
Tête de Moine AOP Recipe: Tête de Moine AOP
tartlets with cherry tomatoes
Preparation time : 15 minutes
Cooking time : 15 min
Difficulty : easy
Ingredients : For 4 tartlets
150 g cherry tomatoes
oil
1 puff pastry
1 teaspoon of butter
2 tablespoons pesto
salt and pepper
4 rosettes of Tête de Moine AOP
Basil leaves
preparation:
1. Preheat the oven to 180 ° C. In a bowl, coat the tomatoes with oil, salt and pepper. Sauté the tomatoes for about 3 minutes in a hot skillet. Leave them on a kitchen paper to absorb the oil.
2. Roll out the puff pastry and make 4 squares. Place the dough squares in pre-buttered square pans. Once the puff pastry is placed, pierce them. Spread the pesto over the tartlets and then the tomatoes. Cook in the oven for 12 minutes.
3. Remove the tartlets. Garnish with rosettes of Tête de Moine AOP and basil leaves.
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