Reblochon and dried duck breast on toast

So good!

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You need: (for 2 people)

• 2 slices of farmhouse bread
• 6 slices of dried duck breast
• 6 slices of reblochon cheese
• A drizzle of olive oil
• A dash of balsamic with blackberry
• 1 small gala apple
• A few walnut kernels
• Salt and pepper

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1. Preheat the oven to 200°C.
2. Peel the apples and cut them into pieces.
3. Melt a little butter to brown the apples. Season with salt and pepper.
4. Add a little water to the pan to stew them. When they are easily crushed with a fork, take them off the heat.
5. Put the olive oil on the bread and bake in the oven for 3 minutes.
6. Place the applesauce on top, followed by the slices of fat-free dried duck breast.
7. Then place thin slices of Reblochon cheese on top and bake for 12 minutes at 180°C. The cheese should be melting and the bread crisp.
8. Before serving, add a drizzle of wild blackberry balsamic, some walnuts and enjoy immediately, accompanied by a green salad.

Tip: This recipe can also be created with smoked blackberry balsamic or honey vinegar.

Don’t have the wild blackberry balsamic? Find it in our shop