Warm Brioche of Goat’s Cheese with Minted Leeks

Name: Warm Brioche of Goat’s Cheese with Minted Leeks
Yield: Serves 4
Ingredients: 4 crottin de Chavignol goat’s cheeses, cut horizontally in half; Salt & freshly ground black pepper; 50 g (2 oz, 4 tablespoons) unsalted butter; 2 young leeks, thinly sliced; 1 tablespoon chopped fresh mint; Freshly grated nutmeg; 4 brioche buns, 5 cm (2 in) in diameter

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

I first prepared this brioche for a private party of eight vegetarians in the Lanesborough’s Conservatory restaurant, as part of a seven-course gastronomic vegetarian menu. It was voted the star of the show and now makes regular appearances on my menu.

Ingredients

50 g (2 oz, 4 tablespoons) unsalted butter
2

Starter
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C, 400°F, gas 6. Melt the butter in a pan, add the leeks and cook over a low heat for 8-10 minutes or