-
- Prep
- 10 mins
-
- Total
- 30 mins
-
- Serving
- 6
Featured Product
Cendré de Lune
Soft surface-ripened cheese, with a fine velvety surface covered in plant ashes. This cheese releases fresh mushroom aromas ending with buttery flavours. Its slow maturation progresses from the outside inwards to develop a perfectly creamy texture. Delicately acidic when young, through ripening it develops hot milk and creamy aromas.
*2022-23 Bronze in its category - World Cheese Awards
Ingredients
Roasted Broccoli
- 2 Broccoli stalks
- ¼ cup (60 ml) vegetable oil
- Salt and pepper
Warm Vinaigrette
- 6 slices of bacon, diced
- 1/3 cup (80 ml) almonds, crushed
- 2 shallots, minced
- 3 tbsp (45 ml) balsamic vinegar
- ½ cup (125 ml) olive oil
- 1/3 cup (80 ml) pomegranate
- Salt, Pepper
- 120 g Cendré de Lune cheese at room temperature, cut in 20 g slices
Directions
- Cut off the bottom third of the broccoli stalks. Slice the broccoli heads in 2cm thick pieces, sprinkle them with oil them and season. Place broccoli on a baking sheet covered with aluminum foil and bake for 25 minutes, turning halfway through cooking.
- In a medium frying pan, cook the bacon on medium heat until it becomes crispy. Add the almonds and shallots, and keep cooking for 5 minutes. Deglaze with the vinegar and reduce by half. Remove from the heat and add the oil. Let cool before adding the pomegranate. Season to taste.
- To serve, place the broccoli in a platter and drizzle generously with the vinaigrette. Top with the cheese slices.
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