For the cranberry and orange compote filling
In a medium saucepan, on a high heat, bring all the ingredients to the boil.
Reduce to a simmer for 7-10 minutes.
Allow to cool to room temperature. The compote can be stored in an airtight container and refrigerated until required.
For the Saint Agur® Blue Cheese and chestnut filling
In a medium bowl using a spatula mix together the Saint Agur® Blue Cheese until smooth and soft. Fold in the chopped chestnuts, Dijon mustard and reserve.
For the croque monsieur
Preheat the grill to high and the oven to 200ºC.
Under a preheated hot grill toast one side of the sourdough slices.
Spread a large spoon of the Saint Agur® Blue Cheese and chestnut filling on the untoasted side of two slices.
Then spread a large spoon of the cranberry compote filling on the other two slices and sandwich them together so you have one slice of Saint Agur® Blue Cheese and chestnut filling sandwiched together with the cranberry compote filling.
Spread the remaining Saint Agur® Blue Cheese and chestnut filling on the toasted top slice of each sandwich and place on a baking tray.
Bake in the preheated oven for 8 minutes. Leave to cool for a minute or so before cutting each sandwich into 6-8 portions, canapé sized. Scatter the chopped chives over the croques – et voilà! Serve.
Ah, le croque monsieur. It is France’s answer to Britain’s sandwich and America’s burger. This snack is enjoyed in the cafés and bars, and is a staple in many French homes (I ate quite a few in my youth). And it is always a well-received canapé, served as mini sandwiches. For this recipe, the creamy Saint Agur® and earthy chestnuts are perfectly balanced by the sweetness and slight acidity of the cranberry compote. I am sure this will become a regular at your table too.
Credits: Recipe © Raymond Blanc / Photo © Chris Terry
For the cranberry and orange compote filling
350g cranberries, fresh
1 star anise
100g caster sugar
100ml ruby port
1 orange, zest and juice only
For the Saint Agur® blue cheese and chestnut filling
150g Saint Agur® Blue Cheese
75g cooked chestnuts, finely chopped
1 tsp Dijon mustard
For the croque monsieur
4 large slices sourdough bread, cut 1.5cm thick
70g Saint Agur® Blue Cheese, cut into small dice
To Finish
¼ bunch chives, chopped
PRODUCT
View Method
Recipe Method
For the cranberry and orange compote filling
In a medium saucepan, on a high heat, bring all the ingredients to the boil.
Reduce to a simmer for 7-10 minutes.
Allow to cool to room temperature. The compote can be stored in an airtight container and refrigerated until required.
For the Saint Agur® Blue Cheese and chestnut filling
In a medium bowl using a spatula mix together the Saint Agur® Blue Cheese until smooth and soft. Fold in the chopped chestnuts, Dijon mustard and reserve.
For the croque monsieur
Preheat the grill to high and the oven to 200ºC.
Under a preheated hot grill toast one side of the sourdough slices.
Spread a large spoon of the Saint Agur® Blue Cheese and chestnut filling on the untoasted side of two slices.
Then spread a large spoon of the cranberry compote filling on the other two slices and sandwich them together so you have one slice of Saint Agur® Blue Cheese and chestnut filling sandwiched together with the cranberry compote filling.
Spread the remaining Saint Agur® Blue Cheese and chestnut filling on the toasted top slice of each sandwich and place on a baking tray.
Bake in the preheated oven for 8 minutes. Leave to cool for a minute or so before cutting each sandwich into 6-8 portions, canapé sized. Scatter the chopped chives over the croques – et voilà! Serve.
