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This is a hardy dish to serve to a group of really hungry people – perhaps after a day of skiing in the wintertime. I first tried it on a trip to the French Alps where I was doing some research on the cheeses of the area. It pairs well with a dry white wine.

4 cloves of garlic, sliced in half
1 pound of Abondance cheese, sliced
Cracked pepper
White wine of Savoie or madeira or dry white wine

Boiled waxy potatoes (such as Yukon Gold, small-medium in size)
Ham, salami, prosciutto, etc.
Side salad

You will also need:
4 individual ramekins or baking dishes, about 8 oz. in size (cast iron is great for this, too)

Preheat the oven to 425 degrees F.

Rub each ramekin with 2 halves of garlic cloves. Add slices of Abondance cheese to about half way up the sides of the ramekins. Sprinkle with cracked pepper and add several drops of wine.

Heat in the oven until the cheese is very bubbly – about 10 minutes.

Serve with boiled potatoes, bread, ham, pickles and a side salad.

Serves 4.

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