Mont d’Or is back!
Instead of buying a super fancy raclette grill that’s going to sit in the press next to the air fryer and the slow cooker, embrace that long forgotten, all time, decade lasting piece of equipment that is the toastie maker. We’re going to boujee this up with some fancy French cornichons, Sheridans Winter Chutney and a sprinkle of luscious lardons. This does however come with a health warning; if eaten in the bath allow for up to twenty minutes of digestion (or an episode of sex and the city) before attempting to remove yourself from your food coma.
Enrico’s Wine Pairing: Ortrugo Frizzante Bulli
4 slices of White Sliced Pan (both sides buttered)
A jar of Fallot Cornichons
1/2 mini Mont D’or
1/2 jar of Sheridans Winter Chutney
1 small pack of Golfera Diced Pancetta
A token leaf for garnish.
1 Toastie Maker
Plug in your toastie maker and allow to preheat until the green light appears.
Fry the bacon lardons in butter until crispy and golden brown.
Slice the Mont d’Or to desired thickness and layer the cheese on two slices of the bread. Sprinkle over the pancetta like fairy dust and gently place the remaining two slices of buttered bread of top.
Place in the toastie machine and decant a glass of red for yourself. Proceed to adorn your plate with cornichons, winter chutney and the single leaf (or sprig) of curly parsley (very important ).
Remove the toastie and cut in half as line directs. Light a candle and enjoy.