Doctor's Review: Medicine on the Move

August 17, 2017
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Four-cheese rolls with cherry tomatoes

Four cheeses are melded in an ethereal filling for rolled crêpes. Cherry tomatoes and basil strike a colourful accent. Serve these with snow peas and a salad.

8 6- or 7-inch (15- or 18-cm) buck- wheat galettes or herb crêpes

1 egg

a pinch of nutmeg, freshly grated

1¼ c. (300ml) ricotta cheese

¾ c. (180ml) fresh white goat cheese at room temperature

½ c. (125ml) Gruyère or Jarlsberg cheese, shredded

4 tbsp. (60ml) Parmesan cheese, grated

1 tbsp. (15ml) olive oil

½ c. (125ml) red cherry tomatoes, halved

½ c. (125ml) gold cherry tomatoes

¼ c. (60ml) fresh basil leaves, sliced

Prepare the crêpes. Preheat the oven to 190°C (375°F). In a medium bowl, mix the egg, nutmeg, ricotta cheese, goat cheese, Gruyère and 2 tablespoons (30ml) of the Parmesan. Spoon V of the filling down the centre of each crêpe and make an envelope fold. Arrange in a greased 9- x 13-inch (23- x 33-cm) baking dish. Brush the tops of the crêpes with olive oil and sprinkle with the rest of the Parmesan. Bake for 10 to 12 minutes. Garnish with tomatoes and sprinkle with basil. Serve at once. Makes 8 crêpes. Serves 4.

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