Springtime Entremont organic Emmental cheese slice open sandwiches
Ingredients for the pepper hummus
- 2 red peppers
- 250 g cooked chickpeas
- 7.5 cl olive oil
- Juice of 1 lemon
- 1 clove garlic chopped
- 1 tsp salt
- 5 cl olive oil
- 1 tsp salt
- Espelette pepper
Ingredients for the open sandwiches
- 4 slices of bread
- ½ avocado
- ¼ pomegranate
- 4 slices Entremont organic Emmental cheese
- Salt and pepper
- 4 cherry tomatoes
- ½ chioggia beetroot
- A little olive oil
Prepare the hummus : Preheat the oven at 200 °C. Cut the red peppers into quarters and remove the seeds. Place the peppers on a baking tray. Drizzle a tablespoon of olive oil over them. Bake for 45 minutes turning them over two or three times.
Leave the red peppers to cool. Then peel and remove any burnt patches. Set aside.
Using a food processor or a blender, blend the chickpeas, peppers, water, 3/4 of the olive oil, lemon juice, garlic, and salt until smooth.
Prepare the open sandwiches : Toast the bread for 2 minutes in the oven at 200 °C.
Roll the slices of organic Emmental cheese and cut them into 3 cm pieces.
Cut the cherry tomatoes in half. Finely slice the avocado. Peel the chiogga beetroot and slice finely. Using a pastry cutter, cut out circles in the beetroot slices.
Make the sandwiches by spreading a little of the pepper hummus on the bread, then add slices of avocado, cherry tomato halves, a few beetroot circles, Entremont organic Emmental cheese slices, and a little pomegranate.
Drizzle a little olive oil over the sandwiches, salt and pepper to taste, and then eat !
Credit photo : Stéphanie Iguna @LaFoodFactory