Reypenaer nuggets, toasted bread soil and drops of white wine.

Ingredients

Preparation

Method Break the cheese irregularly into chunks. Coat the cheese in the gold and set aside. Place the wine in a saucepan with the sugar and cook until it has the consistency of syrup (110ºC). Cut the bread into small dice. Melt the butter and mix with the bread. Toast the bread in the oven at 180ºC until golden brown. Break the bread up into pieces until it has the texture of sand. Assembly Make a bed of bread on a dish, place the pieces of cheese coated in gold on top and finish by drizzling over a few drops of the wine reduction. Notes To check the consistency of the wine syrup, place a drop on a cold plate and see how it runs down the plate when tilted. Tip The toasted bread can be substituted with shop-bought croutons or crackers.

Wine

Louis Jadot Bourgogne Blanc 2014