Description As a true Burgundian, we couldn’t pass up this recipe for your aperitif! Toasts with Epoisses cheese and crème de cassis, for a more than gourmet moment. And yes, the combination of cheese and blackcurrant liqueur works perfectly and brings originality to the beginning of your evening. We also suggest a variant with fig cream and sprinkled with pistachios for a crunchy touch! Recipe card Blackcurrant liqueur A net Ingredients Slice of baguette or other bread - 3 Epoisses - 6 slices Pine pinion - 1 grip Preparation Cut slices of baguette or bread (country, spelt...). Arrange the cheese on the slices and sprinkle with Briottet blackcurrant liqueur and a few pine nuts. Put in the oven for 15 minutes at 200 degrees and it's ready to eat!
