* 6 slices of brioches
* 5 oz. of crème fraîche
* 3.5 tbsp of lentils
* 6 slices of tomatoes
* 6 slices of eggplant
* 6 oz. of olive oil
* 9 oz. of Fourme d’Ambert
* Salt and pepper
* Cook the lentils in presalted water, then drain and set aside.
Cook the eggplant and tomato slices in olive oil. (try to remove the tomato’s skin)
Whip up the crème fraiche.
Cut up the brioche slices to the same size as your vegetables, then toast.
* Layer the toast, the whipped crème, adding some lentils into it. Then top with the eggplant and tomato slices. Put a thick slice of Fourme d’Ambert on top, (the same diameter as the vegetables and the brioche).
* Bake in the oven at 350°F for 8 min.