Ingredients :
•  4 cabbage leaves
•  10ml melted butt
•  A little celery salt

Ingredients:
•  1 French loaf (baguette)
•  400g of thinly-sliced leeks
•  100g of fresh goat's cheese
•  80ml of natural yoghourt
•  1 egg
•  40g of butter
•  30g of grated parmesan
•  Salt and pepper

Preparation :
Pre-heat the oven to 100°C.
Poach the cabbage leaves for about 3 minutes in salted boiling water.
Drain them on absorbent paper, spread them lightly with butter and season them to taste.
Place the leaves on a grid and dry them in the oven for 1 to 2 hours until they are crunchy.
Allow them to cool.
These crisps are the ideal accompaniment for fowl and fish!

Preparation :
Cut the baguette into slices about 1cm thick. Place them on a baking tray and grill them lightly.
Fry the slices of leek in butter in a pan for 6 to 8 minutes. Season with salt and pepper to taste.
Next, add the crumbled goat's cheese. Mix the preparation until it is well blended. Allow it to cool. Add the yoghourt and the beaten egg. When fully blended, spread the mixture on the toasted slices of bread and sprinkle with the grated parmesan. Return the coated slices to the grill until they are a golden brown .

Serve during aperitifs or as a starter!