Recipe: Gourmet Croutons Gratinéed with Vieux Lille

Name: Croutons gourmands gratinés au Vieux Lille
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 portions
Ingredients: 20 petits croûtons de pain baguette150 g de Vieux Lille écrasé a la fourchette150 g de petites girolles épluchées , essuyées salées et poivrées et sautées juste 1 minute3 petites salades « sucrine »nettoyées et essuyéessel poivre du moulin.assaisonnements saladevinaigre de Xeres, et huile de noisettes

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

20 small baguette bread croutons
150 g of Vieux Lille mashed with a fork
150 g of small chanterelles peeled, wiped, salted and peppered and sautéed for just 1 minute
3 small "sucrine" salads cleaned and wiped
salt and freshly ground pepper
salad seasonings
Sherry vinegar and hazelnut oil

Step-by-step directions

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.