Hot Coulommiers with cider and dried fruits {sans gluten}
Ça y est l’hiver est arrivé, on peut s’y donner à cœur joie avec les petits plat de fromage fondu (pour ceux qui n’ont pas déjà commencé !), et si on connait tous la fondue au Mont-d’or, on connait un peu moins la version Normande, j’ai nommé le coulommiers chaud ! Actually, ça n’est pas vraiment une recette connue car on aurait plus l’habitude de faire fondre du camembert que du coulommiers. Well I decided to right this injustice and make hot coulommiers with cider and dried fruit as a starter for the holidays. I really like this little friendly side where everyone comes to pick with their pieces of bread and at least no dressing on the plate to do ! You can also choose to prepare it for an aperitif, I'm sure it will make people happy too.
Personally, I chose a good Coulommiers GOOD refined that fits perfectly with the sweet flavor of cider, but if you have any sensitive souls at home, ask your cheesemonger for a fresher coulommiers.
- 1 coulommiers refined
- 7 cl of raw cider
- 1 small handful of hazelnuts,
- 1 small handful of pistachios
- 4 dried apricots
- 1 small handful of cranberries
- The seeds of a quarter pomegranate
- Preheat the oven to 220°.
- Coarsely chop the hazelnuts, pistachios and cranberries.
- Cut the Coulommiers crosswise then add half the cider and the dried fruit.
- Bake 10 minutes.
- Add the other half of the cider and continue cooking 15 minutes.
- Finish by adding the pomegranate and serve with bread.
Emilie
