Ingredients for four persons

  • ½ toast bread cut lengthwise
  • 2 pieces of leek
  • 2 pieces of thick shallot
  • 100 g smoked bacon
  • 1 bottle of Ondineke
  • 100 g Ondineke cheese (Dairyfarm Keymeulen, 9308 Aalst)
  • Olive oil, butter
  • Tomato, chervil
  • A small clove of garlic, paprika and saffron
  • For the béchamel : butter, flour, ¼ l milk, nutmeg
  • For garnish : tomato, chervil, blue poppy seed and sesame

Preparation

Cut the toast bread without the crust into long strips of 2 cm wide. Fry lightly in olive oil mixed with paprika, saffron and a touch of garlic. Sprinkle the toasts with this olive mixture, sesame and blue poppy seeds. Put the toast in the oven for 6 minutes at 180°C. Cut the bacon in fine brunoise  or shreds and fry briefly. Keep separate. Chop the leek and the shallot and fry in the same pan. After the cooking time, add the bacon together with the cheese cut in fine cubes. Warm up shortly until the cheese starts melting. 

Make a béchamel (butter, flour and milk), add Ondineke cheese and allow to melt. Season with pepper, salt and nutmeg. Make sure the sauce is a bit too thick and add Ondineke beer until the desired sauce thickness. Warm briefly.

Push the warm leek mixture in a round food ring. Remove the food ring. Cover with sauce. Put the toast on the turret and finish with a brunoise of tomato and chervil.