"La Maison Raymond, a gastronomic institution in Nîmes since 1879, carries on culinary traditions by lovingly making high-quality, authentic-tasting spreads. Discover these unprecedented, inventive new creations!"
Ingredients: 4 slices multi-grain bread, 1 can Special Asparagus for Warm Toast, raw ham, Pesto, 4 Rocamadours, 4 quarters of oven-roasted tomatoes, olive oil, Herbes de Provence and pepper.
Preheat oven to 220°C (gas mark 7). Cut 4 sheets of greaseproof paper. Spread the asparagus, raw ham and pesto preparation on each slice of bread. Top each with a Rocamadour and a quarter tomato before drizzling with olive oil. Sprinkle with herbes de Provence and pepper. Close the "papillotes" halfway so that the cheese browns a little. Bake 10 min. Serve immediately!
Tip: Replace the oil with a bit of crème fraîche and surround with a few bacon cubes.
The little +: Delicious with a lamb's lettuce or endive salad dressed with balsamic vinegar and olive oil.