The mister and I are big fans of cheese, and yes we did not live in the Alps for anything !!! And even if France is full of great cheeses, we like to be a little chauvinistic and provide you with recipes with cheeses from our mountains.
Today, I present to you the Abundance (hello !!!), a cow’s milk cheese, semi-cooked and pressed. The best abundance that I know of is produced by the parents of a friend of the Yaute (understand the Haute-Savoie region !), Y. tu te reconnaitras ! So I hope to be at the height of the so good cheese by offering you this recipe.
Here’s an idea for your aperitifs or as a small entry simple, I am sure, will appeal to young and old alike.
Bite-size morsels of zucchini Abundance
Ingredients (makes about 12-14 bites)
- 2 medium-sized zucchini
- 2 eggs
- 1/2 onion
- 50 g of Abundance
- 50 g breadcrumbs
- 2 tbsp of chopped parsley
- 1 pinch of Espelette pepper
- Salt and pepper
Preheat the oven to 200°.
Wash and grate the zucchini. Let it drain for 10 min in a sieve and pour a little salt on it.
Snip the onion finely and then beat the eggs in the omelet. Add the onion, the breadcrumbs, the cheese of Abundance previously grated, parsley, Espelette pepper, and a little pepper.
Press the zucchini between your hands and add to the preparation.
Divide the batter in the muffin cups, anti-stick, about two tablespoons per mould.
Bake for about 15 minutes.
Enjoy warm or cold.