Stéphane Reynaud

Picodons with Rosemary

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

Stéphane Reynaud's Barbecue

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.