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  • Menu for 4 persons
  • Preparation time 25 minutes
  • Vegetarian


  • Arrange the sliced bread on a baking sheet lined with parchment paper.
  • Preheat oven to 250°C. Toast bread for approximately 5 minutes on a middle rack. Rub each slice with the cut side of the garlic.
  • For the tartare: Combine the kohlrabi, carrots, celeriac, radishes, shallot, whey cheese, lemon juice, and chives; season to taste.
  • Divide the tartare among the toasted bread slices. Crown each crostini with a rosette of Tête de Moine AOP and serve immediately.


  • baking sheet lined with parchment paper
  • 250 g French bread (a baguette, for example), cut in slices
  • 1 clove garlic, cut in halves

Ingredients for the tartare

  • 100 g kohlrabi
  • 100 g carrots
  • 50 g celeriac, peeled and diced
  • 3 radishes, peeled and diced
  • 1 shallot, minced
  • 200 g low-fat serac (If you are unable to find this Swiss whey cheese, try substituting ricotta)
  • 1 cc tsp lemon juice
  • 1 cs Tbsp finely chopped chives
  • salt, freshly ground pepper
  • 16–18 Tête de Moine AOP Rosettes

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