Friday, Apr 20, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Pots of Gold

1 baguette (French bread) or ciabatta loaf (slipper-shaped sourdough loaf)

1 large clove garlic, peeled

Sea salt

Small camembert or brie cheeses (1 per person, at room temperature)

Slice baguette or ciabatta and toast pieces over barbecue grill rack. As they are done, rub them, one at a time, with whole garlic clove. Season with a little sea salt, then stack them one on top of the other.

When bread is ready, cook cheeses. Place them on an oiled grill rack over medium heat. Cook for 5 minutes or until lightly colored, then turn over carefully and cook on other side for a few minutes until cheeses feel soft and runny when gently squeezed around in the middle. Carefully transfer cheeses to individual serving plates. To eat, make a shallow cut on top of cheese and partly peel back skin. Dunk bread in melted cheese and go for it!

Yield: Serves 4

Source: Sizzle

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