INSTRUCTIONS

1. Toast the pine nuts in a dry frying pan (no oil), then immediately remove and allow to cool.

2. Cut the ROUGETTE Bavarian Red in pieces and lightly press with a fork. Wash the lemon in hot water. Pat dry, then zest half of the lemon. Wash the thyme, shake dry and pluck the leaves from the stems. Set aside a little of thyme for garnish. Mix the rest with the cream cheese and lemon zest. Blend in the ROUGETTE Bavarian Red, then fold in the black cherry jam.

3. Cut the baguette into 3–4 pieces and slice each one in half horizontally. Spread with the mixture. Use a zester to zest the remainder of the lemon into thin strips. Sprinkle the zest, pine nuts and remaining thyme over the baguettes.