14th Mar 2012 - 12:20
Ingredients
These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. Makes 4 Ingredients ·2 slices of Brioche ·unsalted butter, for spreading ·5 tsp mango chutney ·50g Roquefort cheese ·4 pine nuts
Preparation method
Method Using a pastry cutter, stamp out 4 neat rounds from the brioche slices and toast lightly on both sides. Spread the butter and mango chutney on top. Crumble the Roquefort, sprinkle it over the chutney, and garnish each croûte with a pine nut.
Recipe courtesy of