Ingredients
1 thick slice brioche
1-2 tbsp brown butter*
2-3 tbsp crumbled blue cheese, preferably Original Blue from Point Reyes Farmstead Cheese Company
Drizzle of fresh local honey
1/2 tsp of finely ground dried mushrooms. We use a mix of candy cap and porcini.
Coarse sea salt
Directions
Remove the crust from the brioche slice and cut it into two equal rectangular or triangular pieces. Heat a small nonstick pan over medium heat and add about half of the brown butter. When the brown butter is melted, add the brioche pieces and cook until they are golden brown on one side. Flip and add the rest of the brown butter and toast the other side. Remove from the heat and allow to cool to room temperature before topping.
Evenly divide the blue cheese crumbles between each toast. Drizzle with honey, lightly sprinkle with mushroom powder, and finish with a pinch of coarse sea salt.
Serve with a glass of chilled St. Supery Dollarhide Estate Vineyard Muscat Canelli as a decadent appetizer or to end a meal.
*BROWN BUTTER
Place a pound of unsalted butter in a medium saucepan and melt over medium-low heat. The butter will foam, then subside, after which the solids will separate and fall to the bottom of the pan. Continue to cook for a few more minutes, until the solids coating the pan have turned a deep brown color. You may strain the butter off the solids, or stir them back in.
Note: if you retain the solids, the brown butter will burn more easily when reheated, but the incredible nutty flavor may be worth the extra effort.
Your brown butter is now ready for use. Brown butter has a long shelf life when stored in a clean, airtight container in the refrigerator or freezer.
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