Close
Share by
Vegetables Stuffed With St-Paulin Fritz
24 canapés
Ingredients
- 1 zucchini
- 1 small basket of large mushrooms
- 1 small basket of small tomatoes
- 375 ml (1 1/2 cup) St-Paulin Fritz, rind removed and in small cubes
- 125 ml (1/2 cup) of plain breadcrumbs
- 60 ml (1/4 cup) fresh cilantro, chopped
- Zest of a lemon
- 2 garlic cloves, crushed
- 45 ml (3 tbsp.) melted butter
- Salt and freshly ground pepper
Preparation
- Preheat BBQ grill.
- Cut zucchini into 2 cm (3/4 in) slices and carefully carve out the centre with a small spoon.
- Hollow out tomatoes.
- Remove the mushroom stems.
- Mix 250 ml (1 cup) of cheese with the breadcrumbs, cilantro, lemon zest, garlic cloves and melted butter. Season with salt and freshly ground pepper.
- Stuff vegetables and grill them on the BBQ for 5 to 6 minutes, until golden.
- During the 2 last minutes of cooking, top with the remainder of the cheese and continue cooking until melted.
- Serve with grilled meats.
Suggestion
- Try this recipe with a Le Cru du Clocher.
Share by
email
Your message has been send successfully.
You can use these cheeses for this recipe
Accompaniments
These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.