- 2 x 100 g bags shelled pistachio nuts
- 3 x 150 g Chavroux cheese
- bread or biscuits and fresh organic apple, for serving
- fresh thyme, for garnishing
Line a 15cm-deep spring-form pan with clingfilm.
Roughly crush the nuts then tightly pack them onto the bottom of the pan.
Press down with your hands to make a crust. Carefully drain the cheese then spread it over the crust.
Cover with clingfilm and refrigerate for 1 hour.
Remove the bottom of the pan and the clingfilm, and serve with warm bread or biscuits and sliced fresh organic apple.
Garnish with fresh thyme.