Savoury Tosted or Melted Cheese
Digby p. 228/177
Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets [green onions], or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.
Anne’s Quick to Make Redaction of the Cheesey Goo for May Revel Pot Luck
1/2lb cream cheese
1 small plastic container of 100% brie, 5oz, no rind
White pepper to taste
Melt the butter. Dump in the cream cheese, and start whisking. It
will become rather nasty looking as the cream cheese melts, and the curds in the cream cheese refuse to talk to the oils in the butter. Just keep whisking.
When the cream cheese has fully melted into curds, add the brie. Just keep whisking. Ignore the desire to lick the last of the brie out of the plastic container. Just keep whisking.
As soon as the brie melts into the cream cheese/butter mess, it will start to turn the consistency of a good fondue.
Add pepper to taste. Serve ASAP.
1 stick butter
16 oz cream cheese
16 oz brie
Melt butter until it browns. Add cream cheese. Keep whisking until it’s completely smooth and evenly mixed. Add Brie. Keep whisking until cheese is totally smooth. Serve with fruits (apples, pears, etc), vegetables (carrots, broccoli, asparagus, etc) and bread (sweet french, sour dough, etc). (I’ve also been told it’s good on chicken)
– Substitute half of the brie with blue cheese.
– Add another cheese (cheddar, blue cheese, etc).
– Start off with about ½ a pound of bacon. Cook until crispy. Then add butter. Use less butter.
– After adding butter add about ½ a sliced onion or scallions or leeks. Cook until “onions” starts to brown.
– Season with white pepper.