Garden kebabs and Pont l’Evêque cream

Ingredients for 4

– 200 g of Pont l’Evêque
– 2 tablespoons of crème fraîche
– 1 bunch of pink radish
– 1 cucumber
– 1 head of broccoli
– 3 carrots
– Small tomatoes

Le Pont l’évêque AOP

Peel and clean vegetables.

Cut cucumber and carrots into thin strips.

Skewer vegetables of your choice alternately with pieces of Pont l’Evêque, do it 2 or 3 times.

Cut the rest of Pont l’Evêque in small cubes and melt it with cream.

Mix Pont l’Evêque and cream to get a smooth sauce, season with pepper.

The cream is served cold in a bowl with kebabs.

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