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Salted Idiazabal cheese custard with anchovy bread

Starters8 minutes8 people175 calories
1/52/53/54/55/5 (39 votes)
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By Irene Arcas

Un christmas starter great and really easy. Do you know that You will have it ready in just 10 minutes?

It is a salty custard made with Idiazábal cheese, creamy and smooth in flavor. It is an ideal cream to spread on toast.

For the bread we are going to prepare a anchovy paste, which is optional of course, but from my point of view it gives it a special touch to counteract the softness of the cheese. We will put it in a separate container so that each one can spread a little on the bread if they wish. And on that pasta, we spread the cheese.

Salted Idiazábal cheese custard on anchovy toasts

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Delicious and creamy salty Idiazábal cheese custard on toasts with anchovy paste

Salted Idiazábal cheese custard on anchovy toasts
  • Irene Arcas
  • Recipe type: incoming
  • Calories: 175
  • Rations: 8
  • Cooking time:
  • Total time:

Ingredients

  • 75 g of Idiazábal cheese
  • 150 g of cream for cooking
  • 150 g whole milk
  • 2 eggs
  • shawl
  • pepper
  • 1/2 teaspoon of sweet paprika (or hot, if you prefer)
  • 4 anchovy fillets in oil
  • slices of toast
  • a little butter at room temperature

Preparation

  1. We put the cheese in the glass and crush it 10 seconds, speed 10.

  2. We add the rest of the ingredients (except the anchovies, the bread and the butter). We program 8 minutes, temperature 90º, speed 4.

  3. While the custard is cooking, we preheat the oven grill to 230º.

    We put the anchovies and a little of their oil in a mortar. We crush them and place the pasta in a container.

  4. We remove the custard and place them in small, flat containers suitable for the oven (clay trays, raquemines or mini cocottes). We gratin them until they are golden brown or to our liking.

  5. We serve the custard, the toasted bread and the anchovy paste at the table.


Discover other recipes of: Aperitif, Easy, Less than 15 minutes, Christmas

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  1.   Macarena said
    ago 5 years

    Good morning Irene, the recipe looks great, I understand that it has to be put in 8 minutes but at what speed

    Reply to Macarena
    1.    Irene Arcas said
      ago 5 years

      Speed ​​4, just like a custard. Everything is up to date. 🙂 thanks for writing us !!

      Reply to Irene Arcas
  2.   Javier said
    ago 5 years

    Are they eaten hot or cold?

    Reply to Javier
    1.    Irene Arcas said
      ago 5 years

      Hi Javier, we eat them hot, fresh from the oven. Temperate are good too. 🙂 Thanks for writing !!

      Reply to Irene Arcas
  3.   Rocio said
    ago 5 years

    Butter when is it added? Thanks!

    Reply to Rocio
    1.    Irene Arcas said
      ago 5 years

      Hello Rocío, the butter is only to spread the mold, but you can do without it. 😉 Thanks for writing us !!

      Reply to Irene Arcas
  4.   Maribel said
    ago 5 years

    Hello Rocío, the anchovy paste is set apart from the custard, how do you eat it? Is the bread spread first with the anchovy cream? Thanks

    Reply to Maribel