Brioche Stuffed with Two Cheeses

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Appears in

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

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

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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.