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Cream of Oudwijker Colosso on pecan-rosemary crackers

Soft cream of Oudwijker Colosso with spicy cornichons and crispy pecan and rosemary crackers.

This recipe is part of Plateau de Fruits de Fromage. An impressive combination of the finest cheeses and a surprising twist on the classic 'fruits de mer'.

Ingredients

200gMascarpone
Pecan-rosemary crackers
Spicy cornichons
200gOudwijker Colosso
Pepper
Cresses

Preparation

  1. Blend the cheese with the mascarpone until smooth.
  2. Season with pepper (put it in a piping bag).
  3. Slice the cornichons.
  4. Pipe dots onto the crackers and top with cress and cornichons.