Ferme Floralpe Recipe

Ingredients:

• 50ml 10% cream - Laiterie de l'Outaouais

• 150 GR goat camembert HEIDI - Ferme Floralpe

• 150 GR fresh goat cheese MICHA - Ferme Floralpe

• 2 egg yolks

• 1 tbsp chopped garlic scape

• 4 stalks freshly chopped tarragon

• Salt and pepper from the mill

• 36 shells of precooked mini pie crusts

• Can of 36 snails

Preparation:

• Mix the 2 cheeses with the cream, yolks, tarragon, garlic scape, salt and pepper.

• Drop a teaspoonful of the mixture obtained in each dough shell and place a snail in the middle.

• Bake 10 min. at 325°F (170°C).

• Before serving, put a twig of dill on the entree (optional)