Entrées : Entrées

• 8 slices of multigrain bread
• 1 Isigny Sainte-Mère Camembert au Lait Cru cut into 12 pieces
• 1 large yellow onion
• 100 g blueberries
• 80 g baby spinach leaves
• 1 dash of olive oil

Peel and finely chop the onion. Brown it in a pan with a drizzle of olive oil. Cook for about 5 minutes, then add the blueberries to the pan and cook for another 5 minutes.

Toast the slices of bread. On four slices of bread, place the caramelised onions with the blueberries, then add three pieces of Isigny Sainte-Mère Camembert au Lait Cru and finish with the baby spinach leaves.

Close the sandwich and enjoy!