Preparation time: 5 minutes
Cooking time: 10 minutes
 

You can add tomato and eggplant to your vegetable mixture
Or
Substitute mushrooms and a few asparagus spears.

1. Core and seed the peppers; dice them.
2. Dice the zucchini.
3. Heat the oil in a skillet and sauté the pepper for about 2 minutes.
4. Add the diced zucchini and cook everything another 2 minutes. Transfer to a bowl and set aside.
5. Toast the bread and spread with some of the cream.
6. Place the vegetables and some diced Bresse bleu on top.
7. Place in a 180° C (350° F) oven for 4 minutes.

Serve hot with a green salad.

White: Chardonnay du Bugey
Rosé: Mâcon Rosé