ENTRANTE - Queso Saint Marcellin al horno con gírgolas salteadas y vinagreta de nueces

Saint Marcellin cheese

🥗Healthier: goat cheese

💰Cheaper: cream cheese

Goat cheese offers a similar tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free alternative at a lower cost.

Preheat the oven to 350°F (175°C).

Place the Saint Marcellin cheese in a small baking dish.

Drizzle olive oil over the cheese and season with salt and black pepper.

Bake the cheese for 15-20 minutes until it is soft and bubbling.

While the cheese is baking, clean and slice the oyster mushrooms.

Heat olive oil in a skillet over medium heat.

Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the sliced oyster mushrooms and cook until golden brown, about 5-7 minutes.

Season the mushrooms with salt, black pepper, and fresh thyme.

In a bowl, combine chopped walnuts, balsamic vinegar, lemon juice, and honey to make the vinaigrette.

Whisk together until well combined and adjust seasoning if necessary.

Remove the cheese from the oven and let it cool slightly before serving.

Plate the baked cheese and top with sautéed mushrooms and walnut vinaigrette.

Serve with slices of bread for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens