Recipe: The Fruity Reblochon and Bone Ham Croque

1 Prepare your 2 ½ carmine endives on each side of your plate, sprinkle a few grains of salt in the center, then pour a little vinegar, a few drops of hazelnut oil and finally give a good grind of the pepper mill.

2 On your board spread out your 8 toasts on the first side align 3 small slices of Reblochon then the ham folded so it covers them place then 3 other small slices of reblochon, place the other toast on top pressing well
Then and especially follow the timing carefully, place your croques one by one in a microwave dish cooking 15 SECONDS at maximum power
then cut them into triangles quickly with a serrated knife place them on your plates and serve immediately.
*I really like the fruity Reblochon which holds this name because the cheese factories in the Alps are called fruiteries, this same Fruitier distinguishes itself from the Fermier because it is a mixture of several milks whereas the Fermier comes from the milk of only one farm.