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March 19, 2012

Well, whats not to love about carbs smothered in cheese, creme and bacon? I think this is a good recipe. I had this a few times when I was in France and it is fabulous treat after a day on the slopes or while sipping on a Sancerre on a cold winter's night in Paris. I had to go to 3 cheese stores to find the Reblochon because brie just isn't the same. Having said that, probably isn't necessary. The one thing I would change to this recipe is blending a glass of white wine (a Sancere or Sauvignon Blanc) with the creme fraiche. Also, I don't think it needs to be cooked for so long at that temperature. If you want it to bake quicker, put it in a 450F oven for 17-20 minuts uncovered.

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