'Carpaccio' of Delice de Moines cheese on hazelnut bread

Name: 'Carpaccio' of Delice de Moines cheese on hazelnut bread
Ingredients: Plum-hazelnut bread; 200 g Val Dieu Delice de Moines; Grapes; Cheese dipper fig-black pepper; Black truffle-balsamic crumble

Thinly sliced Val Dieu Delice de Moines cheese with fresh grapes, black pepper & figs, plum and hazelnut bread, and truffle and balsamic crumbles.

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

Plum-hazelnut bread

200gVal Dieu Delice de Moines

Grapes

Cheese dipper fig-black pepper

Black truffle-balsamic crumble

Preparation

Bake the bread.
Slice thin pieces of cheese with a cheese wire or cut slices with a knife.
Cover a slice of bread with the Val Dieu and place in an oven at approx. 170°C for 5 minutes (the cheese should be nicely melted).
Slice thin pieces of grape.
Finish with the fig-black pepper cheese dipper and black truffle-balsamic crumble.