Crunchy fennel on toast with Brugge d'Or | Bruges cheese
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Crunchy fennel on toast with Brugge d'Or

 
 
4 pers.
25 min

  • 300g grated Brugge d'Or

  • 8 slices of brown bread

  • 8 slices of cooked ham

  • 1 fennel bulb

  • dixmuda or Nazareth butter

  • Black pepper

  • Toast and butter the bread

  • Place a slice of ham on top

  • Dice the fennel and fry lightly in butter and sprinkle on top of the ham

  • Sprinkle the cheese and black pepper over the fennel

  • Grill until golden brown

    Tip:Garnish with green bits of the fennel, young salad leaves and a small tomato

 

 

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