Butternut, Tomme and hazelnut butter tartines
Some history
Tomme de Savoie is a cheese produced in the Alpine region of Savoie, which encompasses the Savoie and Haute Savoie. Tomme is one of the oldest types of cheese in the Savoie.
Ingredients for 4 people
- 400 g butternut squash
- 50 g butter
- A few branches of thyme
- 1 Tomme de Savoie
- 4 large slices of whole-grain country bread
- 1 handful of hazelnuts
- Liquid honey
- Salt and pepper
Preparation
Preheat oven to 200°C/392°F.
Peel the butternut squash and cut it into small cubes.
Heat the butter until it turns a pretty hazelnut colour.
Add the cubes of squash and thyme.
Season with salt and pepper and leave to cook over low heat for about fifteen minutes.
Meanwhile, cut the Tomme into thin slices.
Top each slice of bread with a piece of cheese and a little squash. Add the coarsely ground hazelnuts and season with salt, pepper and some liquid.
Bake in the oven for 10 mns and serve immediately.
Wine suggestion
Chignin, Denis et Didier Berthollier (white)