Petit fours with peppers

Preparation time: 20 minutes
nCooking time : 35 minutes + 20 minutes in the oven

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• 300 g of natural fresh cheese
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• 1 grapefruit
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• 6 tomatoes confit in oil
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• 2 tbsp. tablespoons of seaweed (fresh or rehydrated)
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• 300 g new potatoes
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• 50 g green lentils
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• 1 bay leaf sauce
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• 2 tbsp. tablespoons of olive oil
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• 1 mango
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• Timut peppers, red kampot and Ba ria
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• Toasts (varied, but know that rye goes very well with lentils)
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• Place the potatoes to cook in water, until tender.
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• At the same time, cook the lentils for 15 to 17 minutes with the bay leaf, so that they remain firm.
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• If you rehydrate your algae, go for it!
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• Drain the potatoes and place it in a dish or on a plate, crush with a heavy object or a coaster, and oil with 2 tbsp. oil soup.
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• Bake at 200 u00b0 C, turn halfway through cooking: your potatoes will crisp!
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• Toast your slices of bread.
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• Plan everything well laid out and ready to assemble before starting: the toasts do not stay crisp for very long.
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• Cut your mango into slices, and make citrus supremes. Using a sharp knife, cut the ends, then the skin, and finally, quarter by quarter, to have only the pulp, which you will slice thinly.
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• Tips: For more fun, you can cut your mango with a cookie cutter, in the shape of stars, in the slices made.
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• Spread your toasts, then give a few turns of mill with the assorted pepper for the following compositions:
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1. Grapefruit and timut toast: Place a layer of cream cheese, timut pepper, grapefruit, and finely zest a lime.
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2. Mango / lentil and red kampot toast: Spread the toast, season with pepper, add the lentils and mango
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3. Toast candied tomato / potato and seaweed with Ba Ria pepper: Spread with cream cheese, pepper, add a thin layer of seaweed, then a piece of potato and finally the confit tomato.
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Don’t forget to keep the pepper plant on hand to enjoy all the complex flavors of these exceptional peppers, and grind it at the last moment of course

For a more festive presentation, you may add some detailed bread / toast stars to the cookie cutter.