a big hot cheese mess with a lot of bread to drink with cider based cocktails. change the cheese whenever you feel like it. use camembert, brie, montjoie, etc.

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a little $100 suckling pig from Los Paisanos butcher on Brooklyn's Smith Street (Cobble Hill). brined and barbecued for 5 hours over cherry wood and hardwood charcoal.

a big hot cheese mess with a lot of tbread to drink with cider based cocktails. change the cheese when you feel like it.

instructions: pop a whole camembert into a hot oven for 10 minutes or until beginning to bubble. Transfer to salamander/broiler and broil until golden brown. Serve with burnt rosemary and olive oil toast.

 photocredit: pcl