Bagel with Gruyère AOP Réserve
Difficulty level: easy
Servings 2 people
Ingredients
- 100 g from Gruyere AOP Reserve
- 2 bagel breads
- 1 beet cooked
- 1 beet Raw Chiogga
- 1 onion red
- Hazelnut puree
- Beet sprouts
- Sunflower seeds shelled
- White vinegar
- Salt
- Sugar
- Pepper of the mill
Instructions
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Cut the red onion into strips, add a pinch of salt and sugar to a ramekin.
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Cover with a mixture of water and white vinegar brought to a boil.
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Crush the cooked beetroot and remove some of the cooking juices through a fine strainer or cloth. Season with salt and freshly ground pepper.
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Grate or cut the Chiogga beet into thin slices and mix with the red onion pickles. Toast the sunflower seeds.
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Cut the Gruyère AOP Réserve into strips.
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Cut the bagel in half, toast it lightly and spread the base with hazelnut puree.
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Alternate a layer of Gruyère AOP Réserve, the cooked beetroot, the sunflower seeds, a layer of Gruyère AOP Réserve, the raw beetroot in thin strips, a layer of Gruyère AOP Réserve and the beet sprouts.
© La Photography – Pierre Chivoret for Les Fromages de Suisse
