Brioche Stuffed with Two Cheeses

Preparation info
    • Difficulty


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.