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Fresh Goats Cheese and Cassis vol-au-vent Recipe

Simple to prepare, delicious to eat

Fresh goats cheese and Cassis vol au vent

You will need:
Method

Infuse 1 tablespoon of fennel seeds in 2 tablespoons of olive oil. Strain and mix the resulting oil with fresh goat’s cheese. Season to taste and add a few Cassis blackcurrants. Arrange in a small vol-au-vent case with mixed green leaves.

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