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Deconstructed BLT with Le Champayeur Cheese Mousse

Deconstructed BLT with Le Champayeur Cheese Mousse


4 portions

Ingredients

  • 4 pork back slices
  • 8 cherry tomatoes, blanched (skin removed)
  • 8 country-style bread slices, crusts removed
  • 200 g (7 oz.) Le Champayeur cheese, rindless
  • 45 ml (3 tbsp.) olive oil
  • 125 ml (½ cup) mayonnaise, homemade or store-bought
  • 15 ml (1 tbsp.) Dijon mustard
  • 125 ml (½ cup) 35% cream
  • 125 ml (½ cup) 35% whipped cream
  • 100 g (4 oz.) of corn salad leaves (lettuce)
  • Sufficient quantity of salt and pepper

Preparation

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  • Lightly season the bacon slices with pepper and place them between two sheets of parchment paper on a baking sheet.
  • Bake for 15 minutes at 350°F (180°C) to make chips out of them. Set aside on paper towels.
  • Place the tomatoes on a baking sheet with a drizzle of olive oil and bake for 20 minutes at 250°F (120°C).
  • Season with salt and pepper afterwards. Set aside.
  • To make sandwiches, spread half the cheese on four slices of country-style bread and place another slice of bread on each.
  • Brush each side with oil before broiling them in the oven until golden.
  • Mix the mayonnaise with the Dijon mustard. Set aside.
  • Melt the rest of the cheese with the cream using a water bath. Add salt and pepper.
  • Allow to cool before mixing with the whipped cream. Transfer to a pastry bag.
  • When ready to serve, make lines in the bottom of the plates with the mayonnaise mixture and arrange the tomatoes. Then place the micro-grilled cheese sandwiches. Add the cheese mousse and scatter a few leaves of corn salad.

You can use this cheese for this recipe

Accompaniments

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