Usually, red wine comes along with the cheeseboard but it doesn’t always make the perfect match. White wines are better with most of the cheeses, such as goat and blue cheeses.
Cut the bread into 1cm thick slices. Cut each slice into 8cm long strips. Bake at 200º C for 5 minutes.
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.
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.
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.
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.