Epoisses De Bourgogne A Lechalote

1. 1

   Preheat the oven to 425F (220C).

2. 2

   In a small nonreactive saucepan, combine the wine, shallots, thyme, pepper, and sugar.

3. 3

   Bring to a boil, then simmer over medium heat until the wine is reduced by half.

4. 4

   Transfer to a bowl and let cool.

5. 5

   Stir in the hazelnut oil.

6. 6

   Place the cheese in a small baking dish that youre proud to bring to the table, and cover it with the shallot mixture.

7. 7

   Bake for 4 to 5 minutes, or until slightly melted.

8. 8

   Serve with the hazelnuts and toast.

9. 9

   When the Epoisses comes out of the oven, you can flambe it with 1 tablespoon marc or a good brandy.

10. 10

    And if you do, be careful.

11. 11

    It is your responsibility and not ours if your dates rayon dress catches fire.

* Per serving · 4 servings · Values may vary.

No additional tips available.