Publié le 06/11/2015

Tartine of cep, aged mimolette and pumpkin

Tartine of cep, aged mimolette and pumpkin
“My culinary passion was inspired by my grandfather’s garden in France.”
 

Directions Slice a small baguette down the middle to create two halves, sprinkle some olive oil on each half and toast on the grill.

Cut the cep and pumpkin into thin slices, season with olive oil and sea salt.

Spread the Philadelphia cheese on the baguette, then top with cep and pumpkin slices.

Add the salad leaves and grate some aged Mimolette to complete the presentation.

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