- 100 g MonChou
- 100 g vegetable crisps
- 2 g Bresc Black garlic puree
- 15 g Bresc Black Kalamata olive tapenade
Mix the MonChou with the garlic and the olive tapenade. Crumble the vegetable crisps in a kitchen machine. Roll the MonChou mixture into eight small balls and chill in the fridge. Cover the balls with the finely ground vegetable crisps.