This elegant and indulgent snack or appetizer combines the luscious creaminess of Vermont Creamery St. Albans cheese with the fiery sweetness of Momofuku’s Hot Honey Chili Crisp. Served with a crispy French baguette, drizzled with extra virgin olive oil (EVOO), and seasoned with sea salt and pepper, this simple yet flavorful combination elevates any gathering. Whether you’re hosting a sophisticated dinner party or looking for a quick yet decadent treat, this recipe blends creamy, sweet, spicy, and crunchy elements in perfect harmony.
Ingredients:
- Vermont Creamery St. Albans cheese (1 round, soft-ripened cheese)
- 1 French baguette, sliced
- 2 to 3 tablespoons of high-quality extra virgin olive oil.
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Momofuku Hot Honey Chili Crisp (or your favorite hot honey chili crisp)
Instructions:
- Prepare the Baguette:
- Preheat your oven to 375°F (190°C).
- Slice the French baguette into 1/2-inch slices.
- Arrange the slices on a baking sheet.
- Lightly drizzle the baguette slices with EVOO, and sprinkle with sea salt and freshly cracked black pepper.
- Toast the baguette in the oven for about 5-7 minutes, or until golden brown and crispy.
- Warm the St. Albans Cheese:
- Remove the St. Albans cheese from its packaging, keeping it in its ceramic container.
- Place the cheese in the oven and bake for about 5-7 minutes until the cheese becomes warm, creamy, and slightly melted at the edges.
- This will enhance its luscious texture.
- Assemble the Dish:
- Place the warmed St. Albans cheese in the center of a serving board.
- Arrange the toasted baguette slices around the cheese.
- Drizzle the Momofuku Hot Honey Chili Crisp over the top of the cheese. Add more to taste if you enjoy extra heat and sweetness.
- Serve:
- Serve immediately, dipping the toasted baguette slices into the creamy cheese and enjoying the sweet and spicy notes from the hot honey chili crisp.
- For added flavor, drizzle a bit more EVOO over the baguette slices and sprinkle with additional sea salt and pepper if desired.
Conclusion:
This dish combines the smooth, rich texture of Vermont Creamery St. Albans cheese with the exciting contrast of Momofuku Hot Honey Chili Crisp for an unforgettable bite. The crispy baguette, lightly toasted with olive oil and seasoned with sea salt and pepper, adds the perfect crunch to balance the creamy cheese and spicy-sweet topping. Whether served as an appetizer or snack, this luxurious combination is sure to impress.
St. Albans Creamy Cheese with Hot Honey Chili Crisp and Baguette
Ingredients
- Vermont Creamery St. Albans cheese 1 round, soft-ripened cheese
- 1 French baguette sliced
- 2 to 3 tablespoons of high-quality extra virgin olive oil.
- Sea salt to taste
- Freshly cracked black pepper to taste
- Momofuku Hot Honey Chili Crisp or your favorite hot honey chili crisp
Instructions
Prepare the Baguette:
- Preheat your oven to 375°F (190°C).
- Slice the French baguette into 1/2-inch slices.
- Arrange the slices on a baking sheet.
- Lightly drizzle the baguette slices with EVOO, and sprinkle with sea salt and freshly cracked black pepper.
- Toast the baguette in the oven for about 5-7 minutes, or until golden brown and crispy.
Warm the St. Albans Cheese:
- Remove the St. Albans cheese from its packaging, keeping it in its ceramic container.
- Place the cheese in the oven and bake for about 5-7 minutes until the cheese becomes warm, creamy, and slightly melted at the edges.
- This will enhance its luscious texture.
Assemble the Dish:
- Place the warmed St. Albans cheese in the center of a serving board.
- Arrange the toasted baguette slices around the cheese.
- Drizzle the Momofuku Hot Honey Chili Crisp over the top of the cheese. Add more to taste if you enjoy extra heat and sweetness.
Serve:
- Serve immediately, dipping the toasted baguette slices into the creamy cheese and enjoying the sweet and spicy notes from the hot honey chili crisp.
- For added flavor, drizzle a bit more EVOO over the baguette slices and sprinkle with additional sea salt and pepper if desired.