8 ounces Hudson Valley Camembert
4 slices brioche
4 ounces butter
1 tablespoon honey
1 tablespoon truffle oil
¼ cup hazelnuts
approximately 1 tablespoon olive oil
1 cup frisee
¼ cup hazelnut vinaigrette
2 teaspoon chopped chives
½ cup chervil
Preheat oven to 300 F.
Slice Hudson Valley Camembert cheese. Mix together butter, honey, truffle oil, and 1 teaspoon of the chopped chives. Season to taste with salt and cayenne pepper.
Place hazelnuts on a sheet pan and roast in the oven for 5 minutes.
Spread butter mixture on one side of each piece of brioche. Place sliced cheese between 2 slices of buttered brioche.
Heat a saut? pan over medium heat and saute both sides of each sandwich in approximately 1 teaspoon olive oil until crispy. Cut in quarters and place on plate.
Toss frisee with hazelnut vinaigrette and chives and season to taste with salt and pepper.
Garnish with roasted hazelnuts & chervil.
Alpana Singh's Wine Recommendation:
2006 Foxglove Chardonnay ? Edna Valley $14