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Les Marchés Publics de Montréal

Reblochon or Kenogami cheese Fondue in a bread

All recipes |  Main dishes

Reblochon or Kenogami cheese Fondue in a bread, Main dishes
  • A perfect recipe for an apres ski dinner!

    Ingredients

    • 1 Rounded Organic country or artisan bakery bread about 20-25 cm in diameter
    • 1 farmer Reblochon or Kenogami cheese
    • 30 ml or 2 tablespoons of white wine of your choice
    • A few sprigs of chives
    • 2 cloves of garlic, peeled
    • 500g (1 lb) Russet potatoes

    Charcuterie side dish (optional)

    • 10 thin slices of Coppa or Breasola
    • 10 thin slices of Parma dry ham or Prosciutto
    • 10 thin slices of White ham with rind

    Preparation

    1. Buy the bread 1-2 days in advance to allow it to stale. Cut the top off the bread ball, scoop out the inside removing the crumb to get a hole. Take your cheese to measure the circumference.
    2. Take the crumb and top of the bread then cut them into small cubic pieces.
    3. Take the garlic cloves and cut them in half. Rub the inside of the bread and place the thyme in the middle.
    4. Preheat the oven to 200°C (400°F).
    5. Wash and cook the potatoes with skin or not. Put the potatoes in a pan of cold water. Add a pinch of salt. Cook until tender.
    6. Remove or scrape the crust on the upper part of the Reblochon or Kenogami cheese to a thickness of 1 mm. Place the Reblochon inside the bread and drizzle the cheese with the white wine.
    7. Bake and when the cheese is melted, serve the bread and sprinkle with chopped chives. Serve with the potatoes and cold cuts.
    8. Dip the bread into pieces, pricked on long forks, in the Reblochon or Kenogami cheese.

    Tips: You can brown the bread in pieces in a little olive oil to obtain golden croutons. It is divine!


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