Mini Gaufrettes with Belper Knolle Crème
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Ingredients:

• Mini Gaufrettes Tomato-Basil
• Belper Knolle cream (A Swiss raw milk cheese with an intense, piquant flavor and a hint of garlic and pepper)
• Pepercrunch
• Basil crème
• Fresh horseradish
• Cress

Preparation:

1. Spread one Mini Gaufrette with a generous layer of Belper Knolle cream and place the second gaufrette on top. Press lightly.
2. Roll the sides through the pepercrunch so it adheres nicely to the cheese. This adds an extra piquant bite.
3. Pipe small dollops of basil crème on top for a fresh, herbaceous touch.
4. Grate some fresh horseradish over it for a spicy kick.
5. Finish with a touch of cress.

Recipe by Carl Wens, Restaurant De Pastorie, Lichtaart.