Cheese, squash & ham croque monsieur
Some history
Morbier PDO: One of the three AOP cheeses in the Franche-Comté region, Morbier is a pressed, uncooked cheese made with raw cow’s milk, easily recognised with its vein of edible vegetable ash. In the old days, this layer of ash was applied to protect the evening milk curds until the following morning’s milk was added.
Ingredients
For the herb butter:
- 1tsp chopped chives
- 1tsp chopped parsley
- 1 crushed garlic clove
- 50g soft butter
For the assembly:
- 8 slices of rustic country bread
- 250g of butternut squash cubes
- 1 drizzle of olive oil
- 4 slices of Morbier PDO cheese
- 4 slices of Terre de l'Alpe cured ham
- A handful of watercress
Preparation
Prepare the herb butter. Put all the ingredients in a mixer bowl, and blitz to obtain a smooth mixture. Reserve in the fridge.
Fry the butternut cubes in a little olive oil for about 5 minutes.
Spread the herb butter on the bread slices. Lay half of the slices buttered side up, and garnish with the cheese slices, ham, butternut and watercress. Top with the remaining bread slices, buttered side down.
Melt the rest of the herb butter in a frying pan.
Fry all the croque-monsieurs for 3-4 minutes until golden, turning them over half way through.
Enjoy straight away.
Thanks :
Recipe made by Sandrine Saadi (Fraise&Basilic).