Sheep’s Curd, Fig, and Honey Tartines
- 4 slices multigrain bread
- 4 tablespoons sheep’s curd
- mignonette pepper
- 1 small sprig thyme
- 1 small sprig rosemary
- 8 fresh figs
- 4 teaspoons miel de montagne (mountain honey)
- a splash olive oil
- 3/4 ounce Ossau-Iraty (20 g)
Step 1: Sheep’s Curd, Fig, and Honey Tartines
Toast the bread in the toaster.
Drop a tablespoon of sheep’s curd on each one without spreading it. Sprinkle a pinch of mignonette pepper over the top.
Strip the leaves off a small sprig of thyme and a small sprig of rosemary and distribute them over each tartine.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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