• Monday, July 22, 2019

Tomme Chabrin "Barbaclette" melted atop potatoes with red onion, cornichons & speck
October 24, 2018
Ingredients
12-16 very small yukon gold, red bliss or fingerling potatoes roasted in oven with kosher salt till tender
1 lb Tomme Chabrin 
6 thin slices speck cut into small dice
1 cup cornichons roughly chopped
½ red onion finely chopped
fresh parsley 
fresh cracked pepper
Grainy Dijon mustard
Directions
Using a Barbaclette melt ½ inch thick slices of the Tomme Chabrin until velvety and silky but not broken.
If you don’t have a Barbaclette, simply melt under a broiler atop the potatoes.
If you are using a barbaclette, slide the melted cheese over a few of the potatoes.
Top with speck, cornichons, onion, parsley, and plenty of freshly cracked pepper.
Serve with a healthy amount of grainy Dijon Mustard.

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