This recipe marks the half-way point in the challenge - yay! Nice simple recipe, served with several other dishes in a 'help-yourself-and-bung-it-all-on-the-plate' way. Served with toasted ciabatta. This was a new cheese to us, and came in a lovely little terracotta dish - like a cross between Brie and Camembert - very nice.
Hi Maggie
ReplyDeleteI love St Marcellin. It's one of my favourite cheeses when it's ripe and runny --- mmm! I didn't think it was possible to improve it, but I tried it grilled for the first time recently and it was absolutely gorgeous.
If you like it, you will like St Félicien too.
Well done on the challenge! I don't know how you do it.
Thank you Veronica! It was a delicious cheese, and this recipe allowed it to melt into the lovely jammy juices from the tomatoes - gorgeous! I imagine it will be nice simply spooned out of its little dish onto a fresh crisp baguette too.
ReplyDeleteAs to how I do the Challenge, there are two answers - I am quite a determined person, and if I say I will do something, I usually do - hence all these years studying with the OU. Also, I am greedy - enough said!