Ingredients for 4 people:
- 4 slices of farmhouse bread
- 1 clove of garlic
- 300 g fresh sheep's cheese
- 100 g fresh cream
- 80 g fresh carrots
- 80g of mange tout
- 80g of turnip
- 50g of red onions
- 1 tablespoon of chives
- 12 pieces of green asparagus
- 40 grs of sheep's milk tomme
- 12 heads of purple lamier
- 12 sprigs of chervil
- Espelette pepper
For the bear pesto:
- 8 bear garlic leaves
- 3 sprigs of parsley
- 4 sprigs tarragon
- 10 cl olive oil
- salt
- 1 clove of garlic
Cut the bread into thick slices.
Rub the peeled cloves of garlic into the bread, then spread the slices of bread with the crushed sheep's milk, the crème fraiche, the chives and the chilli.
On the plancha of the oven over a wood fire, gently fry the turnips and carrots until they are 3/4 cooked, then add the onions and the mange tout.
At the end of the cooking time, adjust the seasoning and sprinkle with slices of green asparagus and pieces of ewe's milk cheese.
Cooking accessory to use: the plancha