Serves 4
240 g Munster, 300 g ham sliced into 4 slices about 5 mm thick, 4 layers of filo pastry (30 cm in diameter). Béchamel sauce: 15 g butter, 15 g flour, 25 cl milk, 2 egg yolks, salt, pepper, nutmeg. 300 g mixed salad greens (curly endive, Trévise, torn apart). Vinaigrette: 10 cl groundnut oil, 2 cl wine vinegar, 1 teaspoonful Dijon mustard, 1/2 bunch chives, salt.

Prepare the béchamel sauce with the butter, flour and milk and season with salt, pepper, nutmeg. Pour the béchamel sauce in a shallow bowl and allow to cool. Cut the ham slices to obtain 12 rectangles measuring 8 X 2.5 cm, and slice 8 rectangles of Munster. Prepare the layers of filo pastry by alternating them with layers of ham, béchamel sauce, Munster (twice), finishing with a layer of ham slices. Cut the assembly of filo pastry in half to make two half-circles. Spread melted butter over them. Fold the sides of each stack of filo pastry back, pressing them together and closing them tightly. Heat the bricks over low heat in an anti-stick frying pan to colour them (three minutes per side). Serve the bricks with a mixed salad (curly endive, Trévise).
To prepare vinaigrette: In a bowl, mix the Dijon mustard, the wine vinegar, and salt. Whipping, add the groundnut oil. Before serving, sprinkle with chopped chives.

Interprofessional trade union
of the Munster Cheese
BP7 - 68001 Colmar