Fromage blanc and pickle open sandwiches

Vegetable pickles

Prepare the vegetable pickles the day before.
Finely chop the red onions, cut the broccoli into small florets, and cut the carrots and celery into small sticks.
Place the prepared vegetables in a preserving jar, pour in the caster sugar and fill to the brim with white vinegar. Mix well.
Leave to rest in the fridge overnight.

Fromage blanc open sandwiches

When you're It's ready to eat:
In a mixing bowl, mix the Alsace Lait plain fromage blanc, mustard and crumbled Roquefort cheese. Season with salt and pepper.
Finely chop the Little Gem lettuce and radishes.
Spread a generous tablespoon on each slice of farmhouse bread, add the pickles, Little Gem, a few radishes and sprinkle with crushed almonds.

Plate up and enjoy! You're in for a treat!