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  • Menu for 4 persons
  • Preparation time 15 minutes
  • Vegetarian


  • Cook the mangetouts in salted water for 3 minutes. Drain and rinse with cold water.
  • Wash the tomatoes, cut them into small cubes and toss them in the oil.
  • Toast each slice of bread for about 1 minute.
  • Evenly divide the tomato cubes, mangetouts, basil leaves and Tête de Moine AOP rosettes between the slices of bread. Add salt and pepper to taste. Serve lukewarm.


  • 12 Tête de Moine AOP rosettes
  • 160 g mangetouts
  • 1 heritage red tomato and 1 heritage yellow tomato
  • 2 tbsp olive oil
  • 4 slices of farmhouse bread
  • 12 small basil leaves
  • Fleur de sel and freshly ground pepper


  • Use leftover green beans to save time. Serve a mixed salad with it to create a full meal.

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