Appetizer with spice cake cubes and Roquefort
An easy to make and surprising combination.
- 3 slices spice cake
- 120g Roquefort
- 60g chicken breast
- Lucerne sprigs (or by choice)
Fry the chicken breast in a frying pan.
Cut the chicken breast into small cubes.
Toast slightly the spice cake in a toaster, and cut into small cubes.
Crumble the Roquefort.
Gently mix the chicken breast, spice cake and Roquefort.
Put some arugula in a small glass and fill with the mixture.
Finish with the lucerne sprigs.