By Angela McGowan
Late in September I start wishing for Fall to come, even though our cooler weather here in Florida won’t come for a while. I turn up my A/C and pretend. Then I make some hot tea and a big pot of soup. The other day I made one of my favorite easy soups, this fire roasted tomato bisque, which I shared on Babble last year.
For the sandwich, I made a brie, apple and ham sandwich with some delicious and creamy brie from Ile De France. The good people at Ile de France Cheese were nice enough to send me a big package of their cheeses. They wanted me to compare their cheese to other popular brands.
We’ve been enjoying snacking on brie and different crackers for the past few weeks. The brie is creamy and not strong. The goat cheese has a nice texture and is mild. They are perfect cheeses for people who aren’t crazy about full bodied raw cheeses.
I have had many other cheeses before, and as far as cheese that is not raw and made with pasteurized milk you can’t beat Ile de France Cheese. However, it doesn’t hold a candle to any raw cheese made with natural unpasteurized milk. But I am a fan of all types of stinky cheeses, the stinkier and stronger, the better.
Yield: Serves 4
Ham Brie and Apple Paninis
Ingredients:
- sliced brie
- applewood smoked ham deli slices
- fresh sliced apple
- dijon mustard
- olive oil
- Focaccia or other sturdy bread
Directions:
1. Slice Focaccia in half and assemble sandwich. Brush outside of bread with olive oil.
2. Grill in panini press until golden and cheese is melted.
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