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Benedictus in Quinoa Crust

4 portions


Tomato and strawberry dip

  • 125 ml (½ cup) tomato sauce
  • 125 ml (½ cup) fresh or frozen strawberries
  • 10 ml (2 tsp.) balsamic vinegar
  • 10 ml (2 tsp.) maple syrup
  • Salt and ground pepper

Quinoa crust

  • 15 ml (1 tbsp.) salted butter, melted
  • 1 egg
  • 60 ml (¼ cup) flour
  • 250 ml (1 cup) cooked quinoa, cooled
  • 120 g (4 oz.) Benedictus cheese, cut into 12 cubes of 10 g


  • Fresh herbs or sprouts


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Tomato and strawberry dip

  • Using a mixer or an immersion blender, blend the tomato sauce with the strawberries, balsamic vinegar and maple syrup. Season. Pour into a serving bowl and set aside.

Quinoa crust

  • Preheat the oven to 475˚F (240˚C).
  • Brush a mini-muffin pan with the melted butter.
  • In a bowl, beat the egg with the flour and quinoa. Season.
  • Pour the mix into the mini-muffin pan.
  • Using the handle of a wooden ladle, push the mix down and to the edges of the muffin moulds to create a cavity.
  • Bake in the middle of the oven for 10 to 12 minutes, or until the quinoa crust starts to golden.
  • Place a piece of cheese in each cavity and continue baking for 5 to 7 minutes. Let stand a few minutes before removing from the moulds.
  • Serve the herb-garnished Benedictus in quinoa crust with the tomato and strawberry dip, hot or cold.

Looking for an alternative to this cheese?


  • The dip can be prepared in advance and kept in the fridge for 5 to 7 days, or in the freezer for 3 months. The cooked Benedictus in crust can be kept in the fridge for 5 to 7 days, or in the freezer for 3 months.

You can use these cheeses for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines