Cheese is really important in Swiss and French culture. That’s common for us to make a dinner with cheese and bread only. We have so many different kinds of cheese that we can never get bored! Depending on the cheese we can associate some jelly, fruits or honey.
The “Tomme Vaudoise” is a Swiss cheese made of cow milk belonging to the family of the semi-soft cheese. Probably born around the seventeenth century in the alpine chalets next to the Joux lake in the Jura Vaudois. The making of this cheese is relatively quick and durate about eight days. The “Tomme Vaudoise” may be flavoured or contain ingredients such as cumin, wild garlic or even truffle.
This verrine could be one of my daily meals. You can make beautiful verrines with simples ingredients. The Tomme vaudoise goes well with figs for example. You will discover that in the following recipe.
Figs & tomme vaudoise verrine
- 6 mini tomme vaudoise
- 6 figs
- 1 salad mix
- 30 gr onion germs 1 oz.
- 3 teaspoons honey
- balsamic vinegar
- olive oil
- Mix a bit of vinegar with some olive oil and 3 teaspoons of honey. Add salt and pepper to your convenience. Slice the figs. In a salad bowl, add figs, salad and onion germs. Mix with the sauce.
- In each of your verrines, add a layer of salad and place one mini tomme vaudoise on top. Serve.
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