Blue cheese tapas

Soften and mix the cheese and milk in a blender.

Whisk the cream until soft peaks form.

Fold carefully into the cheese mixture and season with black pepper.

Put the mousse in the fridge for approx. 1 hour.

Place approx. 1 large tablespoonful of mousse onto the bottom of a glass bowl and garnish with chopped herbs and red onion.

Cut the Malax Loaf into triangular-shaped breadsticks and stick them in the mousse upright.

The tapas are ready to serve.


10 portions

  • 100 g blue cheese (e.g. Aura)
  • 0.5 dl whole milk
  • 4 dl double cream
  • Black pepper
  • 4 slices of Malax Loaf

 

Recipe: Malax Loaf’s head chef Antti Puromies