Brie, strawberry, hazelnut and honey sandwich
Ingredients
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½ Minibri Ermitage
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1 baguette
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3 strawberries
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2 teaspoons of honey
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2 handfuls of arugula salad
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1 small handful of crushed hazelnuts
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A little bit of nuts oil
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Some leaves of fresh mint
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A little bit of Pepper
Preparation
- Preheat the oven to 180°C. Roast the whole hazelnuts for 10 minutes. Scrub to remove the skin and chop coarsely.
- Put to one side.
- Cut a baguette in half, then open each half baguette into two pieces, lengthwise.
- Drizzle hazelnut or olive oil over the bread.
- Garnish with rocket (washed and patted dry). Place slices of Minibri in each loaf, then season with a twist of freshly ground pepper and top with slices of strawberries.
- Sprinkle with crushed hazelnuts, add a drizzle of honey over the filling.
Gourmet tip
This recipe is ideal for a fresh picnic.
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