CharLAURAy - Chardonnay dry

Ingredients

• 200 gAged Comté (18-24 months)
• 4 slicesBrioche bread, whole loaf or thick slices
• 100 gApple chutney
• 30 gButter
• 20 gWalnut kernels
• 2 sprigsFresh thyme (optional, for garnish)

Preparation

1. 1Slice the Comté into 0.5 cm thick slices and bring to room temperature to allow the aromas to fully develop.
2. 2Briefly toast the walnut kernels in a dry pan over medium heat until fragrant, then chop them coarsely.
3. 3Toast the brioche slices in a pan with the butter on both sides until golden brown and slightly crispy.
4. 4Arrange the warm brioche slices on plates and distribute the cheese on top.
5. 5Enhance each portion with a generous dollop of apple chutney.
6. 6Serve sprinkled with the toasted walnuts and fresh thyme if desired.