1 1/2 hour before serving, make your vinaigrette with salt, freshly ground pepper, Sherry vinegar and hazelnut oil, then quickly toss your sucrine leaves in it.
2 Place your cheese on your small croutons then give it a good grind of pepper and turn your oven to grill position.
3 When your guests sit down at the table, place your croutons in the middle of the oven until they are gratinéed (3 to 4 minutes).
Plating:
On each plate the sucrine leaves opened with the small gourmet croutons around them and the small chanterelles cooked "al dente" around them.
This tasty plate will be very well received for a light evening meal.
From my posting with the ch'tis I had also tested their regional cheeses and had given them a modern twist on the menus I was responsible for, and this is how I discovered Vieux Lille which is a Maroilles cheese macerated in brine.
Certainly it smells a bit strong (it is also called Puant de Lille) but when it melts its taste is not.
Of course you can remake this little recipe with all your "gratin" cheeses from your region.
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