- serves 8 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 1 whole (about 450 g) ripe Vacherin Mont d'Or cheese, at room temperature
- 3 tsp (15 ml) good dry white wine
- Fleur de sel and freshly ground black pepper
- Good bread, thinly sliced and toasted
- 1 jar cornichons
Instructions
- Preheat the grill and position a rack 20-23 cm (8-9 inches) below the heat.
- If the Vacherin box is stapled together, simply place it on a sheet pan. If the box is glued together, wrap a piece of aluminum foil tightly around the bottom and sides (not the top) before placing it on a sheet pan. (Yes, you will be broiling the cheese in the box.) With a small sharp knife, remove and discard the top rind of the cheese. Pour the white wine over the cheese.
- Grill (broil) the cheese for 2 to 3 minutes, watching carefully so the box doesn't catch on fire. Remove from the oven, sprinkle generously with fleur de sel and pepper, and serve immediately with toasted breads and cornichons. I put a small spoon in the cheese for people to help themselves.
Recipe from Cooking for Jeffrey: A Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter). Provided courtesy of Ina Garten.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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