Oysters with leek and Brie Chevalier fondue
Why not make your oysters the perfect holiday appetizer? This quick recipe will let you start off your Christmas dinner with a bang! In a skillet, soften the white part of a finely chopped leek, then add some chopped chives and half of a diced pear. Deglaze with white wine and add 3.5 to 5 oz. (100 to 150 ml) of 35% cream. Add and melt 4.5 oz. (125 g) of Chevalier Double Cream Brie with the rind removed. Season with salt, pepper and a little cardamom. Add your preparation to a dozen fresh oysters.