1 Valençay goat cheese
Peel the apples and dip them quickly in a bowl of water and lemon. Cut them in 3 mm slices then, dip them again in the water. With a pastry cutter, make 3 cm rounds.
Cut a Valençay, not too dry, in 3 mm slices. Set little sandwiches by stacking apples, cheese, apples and chervil. On the top, lay a red touch: half of a cherry tomato or some redcurrant berries.
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