Peppermint

May 30th, 2009

Filed Under: brie, mint, toasted with 1 Comment

Pre-toasting

Pre-toasting

We happened to be in Manhattan, so my girlfriend insisted on treating me to a meal at Les Halles. Everything was delicious, other than the somewhat wilted salad greens. Also, it had to have been 90 degrees in there, and I’ve been to nightclubs where the music wasn’t as loud. But I digress — this isn’t a Yelp review, after all.

Anyway, point being, the appetizer we ordered was (a) fantastically tasty and (b) something we thought we could reproduce at home, even without buying Anthony Bourdain’s cookbook. The menu describes the dish as “Croûtons de Coulommiers rôtis au miel et poivre (Brie topped with honey & cracked black pepper, roasted and served on croutons)”, which is a rather apt description. (Yes, I’m making the executive decision of classifying this as a sandwich, albeit an open-faced one.)


Peppermint

Post-toasting

Now, a week or two later, we tried our own hands at it, and decided to use a wedge of brie with pepper right in the crust. As it happened, we also had some mint leaves left over from the previous night’s mint-guacamole (tragically, not itself a sandwich). The end result was pretty goddamn good — as far as I’m concerned, we managed to improve one of Anthony Bourdain’s recipes. Take that! Seriously, though, it’s tasty. Try it out.

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