CEREAL BREAD, ROAST RED KURI SQUASH FOURME D'AMBERT AND BLACK GARLIC
Persons
5
Preparation time
Difficulty
Cost
Recipe created by :
Naïs Pirollet, French candidate for the Bocuse d'Or
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 1 Bridor cereals and seeds bread
- 1 red kuri squash
- 500 g Musquee de Provence pumpkin
- Fourme d'Ambert
- Black garlic
- Rosemary, thyme, wood sorrel, marigold
- 20 fresh pumpkin seeds
- 20 chestnut chips
- Olive oil
- Garlic
- Salt
Preparation steps
For the Musquee de Provence pumpkin puree:
- Wash, peel and dice the pumpkin.
- Drizzle with some olive oil and add some salt and thyme.
- Cook in the oven at 180°C until fork-tender.
- Blend to a smooth consistency. Check the seasoning.
For the roast red kuri squash:
- Wash the red kuri squash and chop into 2 cm cubes.
- Season with olive oil, salt and rosemary.
- Roast in the oven at 180°C for 35 min.
To garnish the toasts:
- Slice the bread diagonally into 1.5 cm slices.
- Drizzle over some olive oil, rub with the garlic clove and the thyme.
- Place on the oven shelf, for 7-9 min at 190°C.
- Cut the cheese into 0.5 cm slices.
- Spread a thin layer of pumpkin puree over the toasts.
- Gently insert the roast red kuri squash cubes and fourme cheese slices into the puree.
- Sprinkle over a little black garlic.
- Decorate with the flowers, pumpkin seeds and chestnut chips.