Borne out of inspiration from cooking from southern France, these three recipes combine a mixture of fine dining with easy creation.


Jambon de bayonne with sundried tomato

10 people (10 slices)

Ingredients:

  • 1/2 baguette bread
  • 200g of jambon de bayonne
  • 100g of sundried tomato
  • olive oil
  • 1 garlic clove

Instructions:

  1. Rub outside of the bread with a clove of garlic. Then, slice the bread into 10 slices (0.5 inch). Drizzle each slice with olive oil. Toast one side for 2 to 3 minutes in the oven.
  2. Shave the Jambon de Bayonne in very thin slices (as thin as a sheet of paper).
  3. First gently put a sundried tomato on top of the toast after letting it cool for 5 minutes and then add a slice of Jambon de Bayonne.

 

Camambert with pastrami and onion marmalade

10 people (10 slices)

Ingredients for the toasts:

  • 1/2 baguette bread
  • 200g of pastrami
  • olive oil
  • 1 garlic clove

Ingredients for the caramelized onions:

  • 6 large onions
  • 6 tea spoons of olive oil
  • butter (optional)
  • salt
  • 1 whole camembert cheese

Instructions:

  1. Rub outside of the bread with a clove of garlic. Then, slice the bread into 10 slices (not too thin). Drizzle each slice with olive oil. Toast one side 2 to 3 minutes in the oven.
  2. Slice the onions and take the roots off. Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions.
  3. Coat the bottom of the pan with a mixture of olive oil and butter (about 1 teaspoon per onion). Spread the onions out evenly over the pan and let cook, stirring occasionally.
  4. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. Let cook for 30 minutes to an hour more, stirring every few minutes.
  5. To make the marmelade, chop coarsely the pastrami piece and then mix it in a blender with the caramelized onions. Spread the marmelade on a toast of bread.
  6. Take a full camembert and slice it into 10 equal pieces. Finally put one piece of camembert on the toast.

 

Roasted cauliflower with two-year-aged cheddar

10 people (10 slices)

Ingredients:

  • 150g cauliflower
  • 2 teaspoon of butter
  • salt and pepper
  • 100g Savora mustard
  • 150g 2-year old cheddar
  • 1/2 baguette bread
  • olive oil
  • 1 garlic clove

Instructions:

  1. Rub outside of the bread with a clove of garlic. Then, slice the bread into 10 slices (not too thin).
  2. Drizzle each slice with olive oil. Toast one side 2 to 3 minutes in the oven.
  3. Steam the cauliflower for 10 minutes then cut out all the florets from the head. Rub some butter on a dish then put the cauliflower with some salt and pepper.
  4. Put the dish in the oven at 400 Fahrenheit for 10 other minutes. Spread some Savora mustard on a toast of bread, put the roasted floret on top and then put a slice of cheddar of the same dimension. Use a wooden skewer to gather all the elements together.