Salad with Bleu d’Auvergne, Eggplant Caviar and Walnut Toasts Recipe
Salad with Bleu d’Auvergne, Eggplant Caviar and Walnut Toasts
Flavors of the Auvergne
Total time: 30 to 60 minutes

Prep. time: 40 minutes
Cooking time: 15 minutes

Difficulty: Easy
For 4 servings

- 500 g (18 oz.) fairly creamy Bleu d'Auvergne
- 100 g (3 1/2 oz.) Nut halves
- 300 ml (1 1/4 cup) olive oil
- 1 new onion
- 1 clove of garlic
- Thyme, bay leaf, pink peppercorns
- Salt and pepper
- Some mixed salad greens
- 1 country loaf or baguette
  1. Slice the eggplants in half lengthwise; prick with a fork, drizzle with 100 ml (6 tbsp.) olive oil, sprinkle with thyme, bay, salt and pepper and roast in a 180° C (350° F) oven for 15 minutes.
  2. Cut some fairly large slices of bread and toast them; rub each slice with half a garlic clove.
  3. When the eggplants have cooked and cooled, scoop out the flesh. Purée it with the remaining olive oil; season.
  4. Add the chopped walnuts to the eggplant mixture.
  5. Spread the toasted bread slices with the eggplant “caviar.”
  6. Top with slices of blue cheese and place under the broiler for 2 or 3 minutes until melted and sizzling.
  7. Sprinkle the toasts with crushed pink peppercorns and very thinly sliced green onion and drizzle with extra-virgin olive oil.
  8. Serve with a tossed green salad.

Côtes d'Auvergne Vin de Boudes

More recipe ideas

A recipe from the restaurant of the Hôtel Radio, Chamalières

in collaboration with the Syndicat Interprofessionnel Régional du Bleu d'Auvergne

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up