Madam, sir and more so affinities! Three croque recipes to vary the pleasures

Quick to prepare, delicious and comforting: the croque is very practical when you are short of time. With his book The Croques (First Editions, 120 pages, 10.95 euros), blogger Bastien Petit declines it in fifty variations and proves that we can do something other than a traditional croque-monsieur or madame.

The snow star

Preperation : 15 minutes

Cooking: 15 minutes

Ingredients for 4 croques:

  • 8 slices of country bread
  • 16 slices of Grisons meat
  • 400 g baby spinach
  • 300 g of raclette cheese
  • 4 tbsp. wild garlic oil
  • 2 tbsp. tablespoon olive oil
  • zaatar
  • black pepper
  • fine salt

For the wild garlic oil:

  • 100 g wild garlic
  • 35 cl of neutral oil (rapeseed or grape seeds)

Sauté the spinach leaves in a pan with a drizzle of olive oil for 5 minutes over medium heat, season with salt and pepper. To book. Preheat your oven to 180 ° C on the grill position. Proceed with the assembly. On a baking sheet covered with baking paper, place 4 slices of country bread then 1 or 2 slices of raclette cheese, 2 slices of Grisons meat and 1 layer of spinach. Close with the other slices of bread and cover with raclette cheese.

For the wild garlic oil, heat the oil in a small saucepan over medium heat until it reaches 60 ° C. Blanch wild garlic in a pot of boiling water for 1 minute. Drain. Once the oil has warmed up, turn off the heat and immerse the wild garlic in it. Mix and let the oil infuse for 12 hours. Filter and then pour the oil into a bottle. It will keep in the refrigerator for several months.

Pour a drizzle of wild garlic oil on top with a pinch of zaatar. Bake for about 6 to 8 minutes under the broiler. The croques are ready when the bread is colored and the raclette cheese has melted. Enjoy hot.


Preperation : 15 minutes

Cooking: 25 minutes

Ingredients for 4 croques:

  • 8 slices of country bread
  • 4 slices of country ham
  • 250 g button mushrooms
  • 200 g of mascarpone
  • 2 cloves garlic
  • 1/2 bunch of chives
  • 100 g of grated Comté
  • 40 g of whole hazelnuts
  • 2 tbsp. tablespoon olive oil
  • 1 C. coffee chipotle
  • black pepper
  • flower of salt

Slightly cut the toes of the mushrooms and slice them. In a frying pan, heat the olive oil then brown the mushrooms with the chopped garlic. Season with salt and pepper, add the chipotle then continue cooking for about ten minutes. Add the mascarpone, mix and set aside. Preheat your oven to 180 ° C on the grill position. Coarsely crush the hazelnuts. Place them on a baking sheet lined with parchment paper.

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