Enticing and light and made with toasted bread, cheeses and pomegranate, this is the ideal appetiser for an informal dinner or a standing buffet.
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INGREDIENTS |
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Sliced bread |
4 |
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slices |
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Pomegranate |
1 |
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n° |
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Ricotta cheese |
150 |
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g |
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Gorgonzola cheese |
30 |
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g |
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Grated hard cheese |
30 |
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g |
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Fontina cheese |
30 |
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g |
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Gruyère cheese |
30 |
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g |
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PREPARATION |
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| 1. |
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Cut a lot of circles from the sliced bread and lightly toast in an oven preheated to 180°C. |
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| 2. |
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Peel the pomegranate, keeping the grains to one side. Finely chop the Gorgonzola, Fontina and Gruyère together, after having removed the outside rind. Add the ricotta and grated hard cheese and mix until a smooth cream is obtained. |
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Using a confectioner's pouch, distribute a swirl of the cheese cream on each bread circle and arrange on a serving dish; decorate with the pomegranate grains. Keep refrigerated until serving. |
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The flavours in this menu go well with the delicate flavour of a sparkling aromatic wine such as Muller Thurgau Trentino or Falanghina Campana. To accompany the dessert though, one might choose Recioto di Soave, Classic or Sparkling, or sweet Malvasia. |
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