Vendée Préfou with Bordier Onion Butter

Serves 2:

Ingredients:

• 2 baguettes
• 100 g / 3 ½ oz. Bordier Roscoff onion butter
• 5 slices prosciutto

Preparation:

Slice the baguettes in two lengthwise.

Spread the lower slice with the Onion Butter. Top with the slices of prosciutto.

Top with the second slice and wrap individually, then roll in plastic wrap and freeze 15 minutes.

Preheat the oven to 210°C / 410°F (gas mark 7).

Take the baguettes out of the freezer, remove the plastic, and cut into 1.5cm / ¾ inch slices.

Bake for 15 minutes and serve warm for cocktails, for example.