Around The World in 80 Cheeses
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Fourme d'Ambert - France
Fourme d'Ambert is one of France's oldest and best known blue cheeses, inoculated with Penicillium roqueforti spores, which encourages the growth of its trademark blue veins. While aging, producers inject it with Vouvray moelleux, a sweet white wine. Not for the faint of blue-cheese hearted, it has a sharp, tangy flavor that is great on its own, on toast, or crumbled into salads.
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You're watching: Three Cheese Baguette
Three Cheese Baguette
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!