Houmous tartins of beet and the Fourme d’Ambert

Delicious bruschettas a bit girly but it could not be more tasty with a chick pea and beet dots and the Fourme d’Ambert Aop in two textures, a cream mounted in whipped cream in the oven and small pieces of cheese, quite simply. And pine nuts.

For the pleasure of serving colored toast as an aperitif? For the contrast of textures and flavors? Or simply because the Fourme d’Ambert is good, so we want to decline it in all its forms for tasty aperitifs?

Today I offer you a simple recipe that has brightened up a start of the evening.

Houmous tartins of beet and the Fourme d’Ambert

Delicious bruschettas a bit girly but it could not be more tasty with a chick pea and beet dots and the Fourme d’Ambert Aop in two textures, a cream mounted in whipped cream in the oven and small pieces of cheese, quite simply. And pine nuts.

Kitchen modeTo prevent standby

Preparation time 20 minutes min

Cooking time 5 minutes min

Dish type Aperitif

Kitchen French

Infuse blue in the cream

Prepare the blue cream

In advance we make the Fourme cream and cool it. We prepare the Houmous. We go up the whipped cream and prepare the sandwiches.

Enjoy your food !