Recipe of the month

Appetizer with black pudding, apple, soft gingerbread and Roquefort

12 glasses Budget

Pamper your guests with this original appetizer.

Ingredients

3 slices soft-gingerbread
240g Roquefort
3 Jonagold apples
3 black puddings
3 knobs butter
3 tbsp sugar
3 tbsp olive oil
fresh chervil

Preparation

Cut the soft gingerbread in small cubes and bake them briefly, without butter or oil, on a low fire.
Peel the apples and cut them into small cubes.
Melt the butter in a non-stick pan and bake the apple cubes until golden brown on a hot fire.
Sprinkle the sugar over them and let it caramelise.
Meanwhile, cut the black pudding in thick slices and bake them in a non-stick pan with the olive oil.
Let it leak out on a paper towel and cut it into small pieces.
Cut the Roquefort into small pieces.
Divide the baked apple cubes over 12 glasses, and put the black pudding on top of them. Then add the Roquefort and the soft gingerbread cubes.
Serve lukewarm, finishe with a bit of chervil.