Ingredients: Country bread, mushrooms, chestnuts, goat’s cheese, green olives, anchovies, cured ham, eggs, butter, onions, garlic, parsley, thyme, olive oil.
Mushroom toast – Prepare toast by toasting in the oven and then brushing with butter. Place thin slices of mushrooms sautéed with garlic and parsley on top.
Cévenol ham roll – Spread a slice of Baron des Cévennes Cévenol cured ham on a piece of farmhouse bread, add a slice of goat’s cheese and roll up to form a small roll.
Chestnut croquettes – Prepare chestnut croquettes by mixing cooked and crushed chestnuts with onions, parsley, cheese and eggs. Form into balls and fry until golden.
Tapenade toast – Peel the garlic and chop coarsely. Blend 100g anchovies, 150g pitted green olives, garlic and thyme. Gradually add 10cl olive oil while blending. You can also add a dash of lemon juice and capers. Leave to stand for a few hours and spread on your toast.
The Cévenol aperitif is afriendly moment ideal for sampling local produce and sharing a good time with friends and family. Here are some ideas for Cévenol dishes to serve at your next apéro: