Bagels with Entremont Degustation Cheese Slices
- 4 bagels
- 8 Entremont Degustation Cheese slices
- 4 slices herbed ham
- 1 aubergine
- 1 red onion
- 2 cloves garlic
- 3 tablespoon olive oil
- 2 squeezed limes
- 1 sprig thyme
- 3 sprigs coriander
- 50g young shoots
- 8 cherry tomatoes
- Salt, pepper
Cut the aubergine in half and criss-cross the flesh with a knife. Drizzle a little olive oil over the halves. Salt and pepper to taste. Put the aubergine halves on a baking tray flesh face down along with a crushed garlic clove and a sprig of thyme. Cover with aluminium foil and bake in the oven at 180°C until soft (approx. 40 minutes).
Leave to cool, then scoop out the flesh with a spoon and chop finely with a knife. Chop a clove of garlic and the coriander and squeeze a lime. Add to the aubergine along with a little olive oil, mix well, and salt and pepper to taste.
Finely chop the red onion. Wash and then cut the cherry tomatoes into half.
Cut the bagels in half and bake in the oven for a few minutes. Spread the aubergine caviare on the bottom halves of the bagels and top with a few young shoots. The lay a slice of herbed ham, two Entremont Degustation Cheese slices, cherry tomatoes, and a few slithers of onion on the bottom half of the bagel and then close the bagel. Serve immediately accompanied with young shoots.
Credit photo : Stéphanie Iguna @LaFoodFactory