What to do with fourme d'Ambert: 10 easy and gourmet recipes

This AOC Auvergne, made from cow's milk and inoculated with Penicillium roqueforti, is a blue-veined cheese, perfect to be tasted on a tray with walnut bread for example. In the kitchen, the Fourme d'Ambert also knows how to be very comfortable. The proof with these 10 creative and gourmet recipes.

Fresh salad of shells with ham and fourme d'Ambert

For 4. In a salad bowl, mix 200 g cooked shells, ½ grated cucumber, 120 g crumbled Fourme d'Ambert, 10 cherry tomatoes cut in 2, 10 radishes in slices, 2 slices of uncooked ham cut into strips and 1 carrot grated. Enjoy with a yogurt and fresh herbs sauce.

Simple puff pastry tart, pear and fourme d'Ambert

For 4 people. Preheat the oven to 180 ° C. (Article 6). Garnish a buttered pie dish with 1 roll of puff pastry. On the dough, spread 300 g of fourme d'Ambert. Bake for about 30 minutes. Meanwhile, peel 3 ripe pears and cut into thin slices. The lemon's. As soon as the dough is cooked, place the pear slices on the melted cheese and enjoy immediately.

Dip of beans with Fourme d'Ambert

For 4 people. Cook 200 g frozen peeled beans, drain and mix 1 clove garlic, 1 tsp. tablespoon of sesame oil, 100 g of fourme d'Ambert and 3 tbsp. mint. Optionally, add a little water of cooking peas to obtain the desired consistency. Rectify the seasoning. Enjoy with raw vegetables, crackers or breadsticks.

Roast duck breast with fourme d'Ambert

For 4. Cut 160 g of fourme d'Ambert into pieces. In a salad bowl, work the cheese with a fork, to crush it well and add 50 g crushed walnuts, 50 g crushed hazelnuts and 30 g dried apricots cut into pieces. Preheat the oven to 180 ° C. (Article 6). In a pan on high heat, brown 2 duck breast, skin side. Count about 5 minutes of cooking. Remove them and cut them in 2 thick, garnish with the cheese mixture, and tie them to keep them tightly closed. Put them in a baking dish and cook for 15 minutes to 20 minutes. Serve hot with sauteed potatoes, and a vinegar and honey sauce.

Velouté of peas with fourme d'Ambert

For 4. Cook 400 g peas in boiling salted water. Count 15 minutes of cooking. Drain them and put them in the pan with 50 cl of vegetable broth (possibly based on dehydrated preparation), 10 cl of hazelnut oil, 5 cl of liquid cream and 110 g of crumbled fourme d'Ambert. Boil the water. Mix for a long time. Rectify the seasoning before serving.

Tuna rillettes with fourme d'Ambert

For 4. In a deep plate, crush 250 g tuna with 100 g Fourme d'Ambert, 1 shallot, 1 tsp. thick cream and 10 chives chopped chives. Rectify the seasoning and enjoy with slices of toasted bread.

Bagel with salmon and fourme d'Ambert

For 4. In a deep plate, mix 200g of Fourme d'Ambert with 100g of fresh cheese (such as Carré Frais®, St-Môret® or Philadelphia®). Add a few chopped dill sprigs and garnish with lightly toasted bagels. Add 1 or 2 slices of smoked salmon per sandwich (depending on the size of the slices and your hunger), a few drops of lemon and crisp green salad leaves. Savor without delay.

Fourme d'Ambert Pizza

To 4. Preheat oven to 240 ° C. (Th 8). Unroll a pizza dough on the baking sheet covered with parchment paper. On this dough, spread 2 tbsp. mascarpone. Sprinkle with dried oregano and garnish with 150 g crumbled Fourme d'Ambert. Bake about twenty minutes. Enjoy with tomato salad with basil.

Spinach Quiche with fourme d'Ambert

For 4. Garnish with a roll of broken dough, a buttered and floured pie dish. Prick the bottom with a fork. Stir 500 g fresh spinach, immerse in 1 min in a pan of salt water. Drain, squeeze well between your hands and chop them. Sauté for 5 minutes in 20 g of butter with 1 clove of minced garlic. Mix well. Preheat the oven to 180 ° C. (Article 6). In a salad bowl, mix 2 whole eggs, 2 yolks, 10 cl of crème fraiche, 200 g of crumbled fourme d'Ambert, salt and pepper. Add the spinach to the bowl, mix and pour on the bottom of the dough. Bake about 45 minutes. Enjoy hot with a green salad.

Burger with fourme d'Ambert

To 4. Preheat the oven to 210 ° C. (Th 7). Emit 150 g of fourme d'Ambert and crush it with a fork with 1 or 2 tbsp. fresh cream. Just to get an easy spreadable texture. Clean and cut into pieces 3 large white mushrooms. In a bowl, mix 500 g ground beef, mushrooms, 1 onion, 1 tsp. Ketchup, a pinch of oregano, salt and pepper. Form 4 balls of this mixture, flatten them, then cook them in a nonstick skillet. Top 4 hamburger buns with steak, and cheese dressing, add 1 slice of tomato, 1 slice of cucumber and spend a few minutes in the oven so that the cheese begins to melt. Enjoy hot with 1 leaf of lettuce.

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