Toasted Mountain Slices with Comté AOP (Xavier David)

Serves 4

200 g grated Comté AOP Xavier David
4 slices crusty farmhouse bread
2 large potatoes
12 green asparagus spears
4 slices mountain ham
2 tomatoes
2 onions
3 cl olive oilpepper

Preheat plancha to 240°C.

  • Wrap potatoes in aluminium foil and place under the barbecue hood for 50 minutes. When the potatoes are cooked, unwrap, peel and cut into rounds.
  • Wash and scrape asparagus. Peel onions and roughly slice.
  • Sear the asparagus and onion on the hot, lightly oiled plancha.
  • When they have begun to brown, remove and keep hot.
  • Place bread on worktop and add slices of potato, sautéed asparagus and onions, ham and a few slices of tomato.
  • Cover each slice with plenty of cheese. Season with a grind of pepper.

Preheat the grill and cook the slices until they are golden brown. Serve hot.

Tipp: You can make many different versions according to what vegetables are in season! Try making them with Mediterranean vegetables like courgettes, aubergines and peppers.

FROMI recipe