Époisses Toasts with Pickled Shallots and Onion Jam
Époisses is a silky, aromatic French cheese with a mellow flavor. I like to serve them as appetizer-sized, open-faced grilled cheese Époisses toasts.
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Cooking tools:
- Mixing bowl
- Nonreactive saucepan
- Skillet
- Baking sheet
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Pepper mill
- Spoon
- Spatula
- Plate
Ingredients
- ½ cup thinly sliced shallots
- 3/4 cup water (divided)
- 3/4 cup red wine vinegar (divided)
- ½ cup granulated sugar (divided)
- 1 teaspoon kosher salt (divided)
- 2 tablespoons unsalted butter
- 2 large yellow onion (peeled and thinly sliced)
- 2 teaspoons soy sauce
- 1 teaspoon fresh thyme leaves
- freshly cracked black pepper (as needed for seasoning)
- 12 slices baguette (sliced on the bias)
- 1 (8 oz) wheel Époisses cheese (chilled and cut into 12 wedges)
- baby arugula leaves (to taste)
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