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Snow of Laliberté with leek strips, slow-roasted tomato purée and Paris mushrooms

Snow of Laliberté with leek strips, slow-roasted tomato purée and Paris mushrooms

4 portions


  • 200 g (7 oz) Laliberté cheese
  • 2 garlic cloves
  • 20 g (2/3 oz) bread
  • 50 ml (3 1/3 tbsp.) olive oil
  • 100 ml (2/5 cup) grape seed oil
  • 4 tomatoes
  • 80 g (3 oz) shallots, peeled and finely chopped
  • 2 branches fresh thyme, leaves removed
  • 15 ml (1 tbsp.) castor sugar (extra fine sugar)
  • 90 ml (6 tbsp.) white wine
  • 120 g (4 oz) leeks
  • 20 g (2/3 oz) homemade or artisan pepperoni
  • 50 ml (3 1/3 tbsp.) Xeres vinegar
  • 40 g (1½ oz) Paris mushrooms, cleaned
  • 40 leaves of field salad
  • Salt
  • Espelette pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Place the Laliberté cheese in the freezer the day before so it freezes.
  • Preheat oven to 180 °C (350 °F).
  • Slice the bread into thin slices if necessary.
  • Slice a garlic clove in two and rub the bread slices with the garlic.
  • Brush the bread with 20 ml (1 1/3 tbsp.) of olive oil.
  • Place the bread on a baking sheet covered with parchment paper and bake approximately 10 minutes to make croutons. Set aside.
  • Once the bread is at room temperature, crush it into coarse breadcrumbs. Add salt and set aside in a dry, airtight container.
  • Remove the tomatoes’ peduncles and make a small cross cut at the opposite end of the tomatoes.
  • Blanch the tomatoes in a saucepan for a few seconds, and then drop them in ice-cold water.
  • Peel the tomatoes, slice them in quarters and deseed them.
  • Peel a garlic clove, degerm it and chop it finely.
  • Preheat oven to 150 °C (300 °F).
  • Mix the tomatoes with 20 g (¾ oz) of shallot, the garlic and thyme, and 30 ml (2 tbsp.) of oil in a round-bottomed mixing bowl. Season and add the sugar.
  • Mix and place the tomatoes on a sheet covered with parchment paper, then bake for 1.5 to 2 hours.
  • When the tomatoes are baked and back to room temperature, purée them.
  • Filter with a China cap strainer and season. Set aside in the refrigerator.
  • Put the rest of the shallots in a saucepan and moisten with the white wine.
  • Bring to a boil and reduce until no liquid remains. Set aside in the refrigerator.
  • Cut the leeks in two, at half height, in order to keep the white part and some of the green. Clean well to ensure no dirt is left.
  • Slice the leek in half lengthwise and separate the leek strips.
  • Slice the wider strips into two or three thinner ones.
  • Blanch the leek strips in a saucepan filled with salted boiling water for about 5 minutes.
  • When the strips are cooked, cool them in ice-cold water.
  • Drain well on a paper towel. Set aside in the refrigerator.
  • Remove the casing (skin) from the pepperoni and julienne the meat. Set aside in the refrigerator.
  • Mix the white wine shallot with the Xeres vinegar and the rest of the oil in a round-bottomed mixing bowl. Season and set aside in the refrigerator.
  • When you’re ready to serve, mix the leek strips with the dressing in a bowl and season.
  • Using a mandoline, slice the Paris mushrooms finely.
  • Delicately mix the mushroom slices and the field salad with the dressing. Season.
  • Lay the leek strips on the plates.
  • Using a Microplane grater, grate the frozen cheese over the leek. Top with pepperoni and breadcrumbs.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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