Melted Chevronné and Traditional Piperade

• 1 jar (340 ml) of roasted peppers, drained and sliced
• ½ red onion, thinly sliced
• 1 sprig of flat-leaf parsley, chopped
• A pinch of garlic powder
• A pinch of smoked paprika
• 3 tbsp honey
• 45 ml olive oil
• Roasted almonds, crushed
• A pinch of Espelette pepper
• Toasted bread

• In a skillet, sweat the sliced onion in a little oil with the garlic powder, smoked paprika, and salt until tender.
• Add the sliced roasted peppers. Deglaze with sherry vinegar, then add the honey. Let it caramelize slightly. Remove from heat.
• Add part of the crushed roasted almonds and chopped parsley to the mixture, then stir in the olive oil. Let cool completely.
• Place the Chevronné cheese in an ovenproof dish. Bake at 375°F (190°C) for about 10 minutes.
• Once cooked, top with the pepper mixture, then sprinkle with the remaining crushed almonds and chopped parsley. Serve with toasted bread for a delicious appetizer.

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Plaisirs Gourmets