Soft cheese trio with fermented carrots, cauliflower & mustard seeds
This modern cheese trio combines creamy French soft cheese – Camembert, Saint Albray and goat cheese slice – with fresh, fermented carrots, cauliflower and spicy mustard seeds. The combination of creamy-mild, slightly sour and spicy ensures a varied moment of pleasure. The recipe is suitable as an elegant aperitif, sophisticated starter or as a snack for convivial gatherings. Especially with a Pet-Nat Rosé from the Loire, a wonderfully fresh food pairing for cheese lovers and wine lovers is created.
Cooking utensils
- 1 Schneidebrett & Messer
- 1 Servierplatte
- 1 kleines Einweckglas für Fermentation
- 1 Kleiner Kochtopf
- Schalen für Dips
Ingredients
For the soft cheese trio
- 80 g Camembert
- 80 g Saint Albray
- 60 g Goat cheese slice fresh or matured
- 80 g fresh baguette or country bread
For fermented vegetables
- 1 large carrot
- 80 g Cauliflower florets
- 2 tbsp mustard seeds
- 250 Ml Water
- 1 tsp sea salt
- 1/2 tsp sugar
- 2 tbsp white wine vinegar
For the garnish
- Fresh herbs of your choice e.g. parsley, chives
- Pink pepper berries
Preparation
Fermented vegetables
- Peel the carrot, cut into fine strips; Cut the cauliflower florets into small pieces.
- Put mustard seeds with water, salt, sugar and vinegar in a clean mason jar.
- Add the carrots and cauliflower, cover everything and let it ferment at room temperature for at least 24 hours.
Arrange cheese platter
- Arrange cheeses and fermented vegetables on a platter, place bread in slices.
- Decorate with herbs and pink pepper berries.
Serve
- Arrange the cheese, fermented vegetables and bread on plates, serve with garnish to taste.
Recommended Accompaniments
- Walnut kernel blend
- Fresh arugula salad with lemon oil
- Fig jam
Nutritional values per portion
Calories: 520kcalCarbohydrates: 41gProtein: 18gFat: 28g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat