Butternut confit slices with rosemary and goat's cheese

• 1

  Preheat the oven to 180°C. Cut the butternut into 1.5 cm slices. Remove the seeds from the slices.

• 2

  Arrange the slices on baking paper on the oven tray. Place a sprig of rosemary on each slice and drizzle with olive oil. Cook for 20 minutes.

• 3

  Remove from the oven, add the goat's cheese to each slice and bake again until it melts (about 5 minutes).

• 4

  Serve immediately, piping hot

• 
  

  It’s ready!

Goes very well with fish or grilled meat.

Tasting tip

Discover the aromas of MONTAGNY 1ER CRU