Big Eds Reviewed in TheWashington Post
First day of the creamery!
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• 1/2 day old sweet or sour Baguette cut lengthwise into two long halves
• Extra Virgin Olive Oil
• 2 to 3 oz Big Eds, trimmed of rind and sliced thinly
• 6 to 8 fresh Tarragon, Basil or Cilantro leaves
• Fresh chopped Parsley
• Extra Virgin Olive Oil
• 2 to 3 oz Big Eds, trimmed of rind and sliced thinly
• 6 to 8 fresh Tarragon, Basil or Cilantro leaves
• Fresh chopped Parsley
Drizzle the baguette pieces with olive oil. Top with the cheese. Arrange the leaves on top. Place in a very hot oven or under a moderate broiler to toast. Remove when the bread is toasted and the cheese is melted and bubbling on the edges. Top with the parsley and serve immediately.
Serving Suggestions: Care must be taken to match this cheese with wines that have enough character to match it, or with beer.
Recipe ©2008 Dan Strongin. All rights reserved.
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