Name: Picodons with Rosemary
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6
Cuisine: France
Ingredients: 6 sprigs rosemary; 18 very thin slices of speck (smoked ham or bacon); 6 matured goat’s cheeses (preferably picodon cheeses)

Preparation info

Serves
6

Difficulty
Easy
Ready in
20 min

Appears in

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

About

With a cheese maker who’s also rearing a pig

Ingredients

18 very thin slices of speck (smoked ham or bacon)
6 matured goat’s cheeses (preferably picodon cheeses)
6

Method

Arrange the slices of speck two by two in the shape of a cross, place one cheese in the middle of each. Close up like a wallet, hold in place with a sprig rosemary.

Cook over gentle heat 10 minutes, covered.