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Mushrooms with Lypiatt cheese on Toasted Sourdough


One of my favourite French classics this is - of course originally it calls for chévre. And garlic rubbed on the toast as it comes out of the oven - but I changed it around a bit.


First toast the sourdough slices with a touch of olive oil, but instead of rubbing them with garlic, place slices of Lypiatt on the toast and grill for a few minutes longer. It’s a nice touch for the texture & flavour of the cheese.