First Courses

Appears in

A Passion for Cheese

A Passion for Cheese

Published 1997

About

© 1997 Paul Gayler. All rights reserved.

In this section

Taramasalata with Cream Cheese on Tapenade Crostini

Twice-roasted Red Peppers with Haloumi, Capers & Olives

Feta & Roasted Pepper Mousse with Rocket & Pine Kernels

Emmenthal Corniottes with Marc de Rourgogne

Pressed Leek Terrine with Cashel Blue & Green Peppercorns

Glazed Oysters on Crushed Potatoes with Parsley & Bleu d’Auvergne

Parmesan Brioche Toast with Taleggio, Sautéed Plum Tomatoes & Oregano

Ratatouille-stuffed Mozzarella Wrapped in Prosciutto

Roasted Aubergine Moutabel with Roubiliac & Thyme

Fried Sheep’s Cheese with Lemon

Pear, Beenleigh Blue & Rosemary Galettes

Warm Brioche of Goat’s Cheese with Minted Leeks

Flamiche aux Trois Fromages

Baked Reblochon in Savoy Cabbage

Greek-style Baked Artichokes with Coriander, Mint & Lemon

Crisp, Flowering Courgettes with Mozzarella & Anchovy

Melting Camembert Fritters on Gooseberry & Green Peppercorn Chutney

Carpaccio of Beef with Dolcelatte Mustard Dressing

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