Label
All
0
Clear all filters

Brioche Stuffed with Two Cheeses

Rate this recipe

Preparation info
    • Difficulty

      Medium

Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

By Paula Wolfert

Published 2009

  • About

This specialty bread from the town of St.-Affrique is called le gatis. A mixture of Cantal and Roquefort cheeses is baked in a brioche crust and served melting hot. I love the rustic quality of this dish, delicious with a green salad or as an accompaniment to fresh fruit. Serve it surrounded with slices of fresh pears and pineapple, green and black grapes, and small strawberries.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Components

Part of


No reviews for this recipe

The licensor does not allow printing of this title