Warning: Trying to access array offset on value of type bool in /var/www/emmentaler/wp-content/plugins/content-by-country-free/public/class-cbc-free-public.php on line 281
WE BITE THE MOMENT. - Emmentaler AOP Switzerland
Play Video


Look at me! As I sit here in my kitchen preparing one of my favorite Emmentaler AOP recipes, I feel a wave of nostalgia wash over me.

This recipe holds a special place in my heart, as it brings back memories of happy times spent with my loved ones. Before starting, I gather all my ingredients:

100g of Emmentaler AOP cheese, 200g of rye bread, 150g of cooked beets, 2 eggs, 1 aubergine, 1 clove of garlic, extra-virgin olive oil, salt and pepper and some tomatoes for garnishing.***

As I assemble the ingredients, I can’t help but think back to the first time I made this recipe. It was a warm summer evening and I was planning a small dinner for a group of friends. I had been wanting to try this recipe for a while and couldn’t wait to see how it would turn out.

As I toasted the two slices of rye bread in the pan, I felt a sense of anticipation. I knew the combination of such different flavors would be a hit and I was eager to see my friends’ reactions. Once the canapés were ready, I carefully transferred them onto a platter and carried them into the dining room. The smell of Emmentaler AOP, beetroots and aubergine filled the air and my friends were craving my recipe. As we gathered around the table and enjoyed our meal, I knew this recipe with Emmentaler AOP was something special.

Yes, because even a simple recipe can represent who we are, and it fills my heart to share this piece of me with my friends surrounded by their warmth. And with you.


Chop up the aubergine into cubes and sauté it in a pan with extra-virgin olive oil and a clove of garlic until it has browned and softened. Add salt and pepper and finish cooking, then transfer everything into a blender to obtain a creamy consistency. Cut the cooked and peeled beetroots into cubes, blend them by adding 50ml of hot water, a spoonful of extra-virgin olive oil and a pinch of salt. Cook the eggs in boiling water for 7/8 minutes until they are hard-boiled, shell them and keep only the cooked yolks. Toast two slices of rye bread in a pan and cut it into regular squares, compose your canapés with rye bread as the base, aubergine cream, another square of bread and a nice piece of Emmentaler AOP to top it all off! Serve them with a brush of beetroot cream on the base, a few sliced tomatoes and the crumbled hard-boiled yolk on top.



Was möchten Sie finden?



What do you want to find?

Quick access