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Starters / Tapas

Garlic and fine herbs toast
green asparagus and spring onion

Difficulty:   |  50 min

Recipe by Chef Paco Morales

Ingredients :

  • 1 loaf of bread
  • 60 green asparagus shoots
  • Bicarbonate of soda
  • Salt
  • Water/oil/salt
  • 2 spring onions
  • 30 cherry tomatoes
  • Salt
  • Sugar
  • 100g Merci Chef ! Garlic and Fine Herbs Cheese
  • 200g of black olives
  • 60g of seed oil
  • Sprig of Stellaria alsine

For the bread :

Cut the bread into 1cm thick slices. Cut each slice into 8cm long strips. Bake at 200º C for 5 minutes.

For the green asparagus :

Cut the asparagus shoots at 5cm and keep the stalk for another recipe. Blanch in water with bicarbonate of soda for 15 seconds. Cool and set aside.

For the spring onion :

Chop into 0.5cm thick slices using a sharp knife. Select the best slices and break them up so that they have holes. Use three for each toast.

For the cherry tomatoes :

Blanch the cherry tomatoes in water for 5-10 seconds and leave to cool. Peel with a sharp knife, without damaging the flesh. Line a baking tray with greaseproof paper and sprinkle with salt and sugar, place the tomatoes on top then sprinkle with salt and sugar again. Cook the tomatoes at 70º C for about two and a half hours.

For the black olive praliné :

Pit the olives and bake in the oven at 70º C for 5 hours. Crush with the seed oil to obtain an even paste. Set aside.


Spread Merci Chef ! Garlic and Fine Herbs Cheese onto the slices of bread. Place three dots of black olive praliné (two at the top and one at the bottom), place the cherry tomatoes in the opposite direction to the praliné (two at the bottom and one at the top), place the green asparagus shoots between the tomatoes and the black olive praliné dots, then finish with the onion rings on top of the cherry tomatoes and the sprigs of Stellaria alsine.