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Croutes Au Reblochon (Cheese and Ham On Toast)
Ingredients
  • 6 slices sourdough, roughly equal size and from the middle of a loaf
  • Butter, for spreading
  • 6 slices Parma ham or jambon de Bayonne
  • 1 Reblochon, sliced
  • 60g breadcrumbs
  • 2 tbsp finely chopped parsley
  • 300ml double cream
Steps
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