Before dinner in the Basque style, thin slices of Ossau-Iraty on baguette each get half a teaspoon of Haranea’s organic Espelette Pepper & Basil Jelly, where the gentle, fruity heat of the pepper meets the fresh sweetness of basil.
Serves 6 · 10 min
Ingredients
- 7 oz (200 g) Ossau-Iraty or another Basque sheep’s milk cheese, cut into thin bite-size slices
- Thin slices of baguette or crackers
- 1/2 tsp Espelette Pepper & Basil Jelly (Haranea) per bite
- A small basil leaf per bite
- A few thin slices of Bayonne ham, to serve
Method
- Cut 7 oz (200 g) of Ossau-Iraty or another Basque sheep’s milk cheese into thin bite-size slices.
- Arrange them on thin slices of baguette or on crackers.
- Top each one with 1/2 tsp of Espelette Pepper & Basil Jelly and a small basil leaf.
- Serve as an appetizer, alongside a few thin slices of Bayonne ham.
The star of this recipe: Espelette Pepper & Basil Jelly, by Haranea.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
