Mix the 2 cheeses in a bowl. Add the chopped shallots as well as the Gueze Lambi beer. Mix until you have a homogenous cream. Cover the entire slice of bread with a thick layer of the cream. Cut the tartine in 4 equal triangles. Repeat with the remaining bread slices. Place the pieces on a plate and garnish with the sliced cucumber, radishes, and parsley. Serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Le Pain Quotidien