The Ardent Epicure

An Ode to the Pleasures of Food

8:26 AM

What's for lunch? French Style Grilled Cheese

Posted by Magic of Spice

 Triple Crème Brie, Petit Basgue, 
Grape and Candied Walnut Butter
Grilled Cheese

Here we have another in our series on the Grilled Cheese...
We are having some fun mixing things up a bit, yet sticking
with our classic fruit and cheese combinations.

Our cheese selection for today are Istara Petit Basque and
Saint-André Triple Crème Brie.

 The Petit Basque is a relative newcomer on the cheese scene, being first produced
 in the late 90's. This is a semi firm cheese that has a smooth feel with hints of
 brown butter and caramel, with just a hint of sweetness. The cheese is a
sheep's milk variety found both raw and pasteurized. The unique rind is
 washed in Espelette pepper then aged for 2.5 to 4 months. And if you
are on the border with most sheep's milk cheeses, you may find this
one surprisingly mild in comparison.

Ah, and now the  Triple Crème Brie...the cheese making gods were
in top form with this beauty. This cheese is characterized by it's
edible downy white rind and ultra creamy center. A pasteurized cow's
 milk cheese typically aged for 4 weeks or longer. At a 75% milk fat
ratio and triple crème, silk is the only way to describe this cheese.
Pure silky buttery goodness...

What you will need:
Based of 4 sandwiches
8 slices of your favorite rustic bread
(I used an organic whole wheat walnut and berry)
2-3 ounces petit basque, sliced
4-5 ounces triple crème brie, sliced
1/4 cup candied walnuts, ground
4 tablespoons butter, softened
(plus extra for grilling)
1 small bunch of grapes, thinly sliced
Small pinch of freshly ground pepper
 and fleur de sel

Let's get grilling:
Starting with your candied walnut butter, grind walnuts in a mortar and pestle
or small food processor. Add softened butter and mix until smooth.

Next brush melted butter onto one side of bread and place buttered side down on a
 grill or frying pan. Place one layer of triple crème brie followed by a layer of thinly 
sliced grapes. Next add your sliced petit basque the lightly dust with Fleur de sel
and ground pepper. 

Brush outer side with additional butter.
Grill on low heat until lightly golden and cheese begins to melt.

Alisha ~ Magic of Spice

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