Toast de paio alentejo and foam cheese chévre

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  • Bread: 100 g
  • Smoked pork loin de Portalegre: 80 g
  • Goat cheese chévre: 80 g
  • Cream: 150 ml
  • Tomato: 1
  • Olive oil: 2 cl
  • Chives: taste.


Cut the bread into thin slices and bake at around 100 up to toast.

Laminar the smoked pork loin of Portalegre and book.

Cut the goat cheese chévre in small cubes and bring to simmer with the cream until merge.

Go with the magic wand, strain it and insert it into a siphon with 2 loads of CO2 to obtain a foam.

Cut the tomatoes in brumes in a pan and stir-fry in a frying pan with the olive oil.

Overlap in toast the paio laminated, the foam chévre and tomatoes salted.

Decorate with green onion.

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