Toast with Langres, red beet and raspberries

  • 1 pers.
  • 15 min
  • min
  • easy

Ingredients

  • 60gr of Germain Langres
  • 1 slice of toasted bread
  • 1 cooked red beet cut into thin slices
  • 60 gr of raspberries
  • 30 gr toasted macadamia nuts, crushed
  • 2 tablespoons walnut oil
  • 1 pinch of sugar
  • lettuce leaves
  • 1 mushroom of Paris
  • Salt, Pepper

Preparation

  • 1
    Carefully wash and dry the raspberries.
  • 2
    Using a hand blender, mix about 2/3 of raspberries with walnut oil and sugar. Season with salt and pepper.
  • 3
    Arrange on toast, raspberry cream, lettuce leaves, beet slices, etc. and cheese.
  • 4
    Garnish with the remaining raspberries, macadamia nuts, and the mushroom of Paris cut into strips.
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Trick

Make sure the raspberry cream is well-balanced. It should not be too acidic. Rather add a little sugar.

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