Mmmm wine and cheese with fresh fruit and french bread; you really can’t get much better. Instead of going out and celebrating my birthday at a fancy restaurant, I almost always ask for a simple wine and cheese night with the girls, instead. My birthday isn’t until January, but some nights you just need to treat yourself.
The Cheeses of Europe recently sent me a fun list of rosé and french cheese pairings. I love getting advice from wine and cheese experts. So far, this first one has been on point. They pair the outrageously delicious Brillat Savarin with a Bordeaux Rosé. If you do a little research about this cheese, basically every site says you should only share it with close friends. It’s that good. I forgot I had tried it on cheese day in culinary school, so I was expecting a more subtle, buttery, brie-like cheese. It’s so much better than that. The flavor is much more complex than your average brie, which made pairing it with food a little trickier than I thought. After a lot of trial and error (aka walking in circles around my apartment and taking random bites of everything I could get my hands on), I decided to keep it simple. Fresh peaches with a drizzle of honey complement the cheese and wine beautifully.
Special thanks to the Cheese of Europe for providing me with such incredible cheese! You totally made my recipes magnifique!
- Brillat Savarin
- 2 peaches, sliced
- 1 baguette, sliced
- Salted butter
- Preheat the oven to 425 F. Spread a thin layer of butter on each slice of bread. Bake in the oven for about 8 - 10 minutes, or until lightly golden on the edges.
- Let cool completely.
- Spread about 2 tsp worth of Brillat Savarin onto each slice of bread. Place one peach slice on top and drizzle with honey. Serve with a Bordeaux Rosé.