Truffle Honey and Brie Toast

Sometimes when I have a stressful day at work, it takes me a little while to unwind before I can start cooking. Which is odd becuase usually cooking is my form of relaxing and unwinding. But on some days I am just too hungry and tired and wired from my day that dinner seems like this gigantic, monster of a feat that I just don’t have the energy to begin. Enter glass of wine and fancy (yet ridiculously easy) snack to pamper myself a little before tackling dinner. These snacks usually consist of a cheese, a spread or sauce or jam or preserve, a vehicle, and a flavorful/decorative finishing touch. Today I made these, and Oh. My. Goodness. Delicious. Toasted sourdough topped with a slice of brie, a drizzle of truffle honey, a sprinkling of toasted pistachios, and pinch of fresh cracked black pepper. Stick it back in the toaster over for a minute to get the brie all nice and melty.Truffle Honey Brie Toasts with Pistachios- Glitter It Gold

This would be good as baked brie too. Just spoon the honey over a piece of brie (rind removed) in a baking dish and bake until gooey and soft, top with pistachios and serve with a plate of crackers or toasts.Truffle Honey Brie Toasts with Pistachios- Glitter It Gold

I have been working on a Creamy Roasted Garlic Balsamic Vinaegrette for you. But I need pictures, and pictures requires me to photograph when it’s light out, and making it and having light just haven’t happened at the same time yet. Anyways, my point in telling you this is one ingredient in the dressing is Truffle Honey. The stuff is heaven in a jar, but rather expensive. So, as encouragement for you to get some, I figured I would give you a few recipes that use it, so you know, it’s a little more worth it. I’ll get my act together and get you the dressing recipe soon and some more details on the truffle honey. But for now I am going to finish this wine and toast because my brain hurts, make burgers for dinner and go straight to bed. After an episode of House of Cards. or three. (don’t judge). Goodnight.

Fancy Egg and Toast

What’s the deal with eggs and toast lately? It seems like no one can get enough. All anyone wants to talk about it that perfect egg, how to achieve it, how to consume it. And we all thought cooking eggs was like the easiest thing to do and now our whole world is being turned upside down because we just found out that we have been cooking eggs wrong our whole lives.

And don’t even get me started with the toast thing…. I’m actually having a hard time posting about toast. Like stick in the toaster, smear some PB and honey on it call it good amiright? Wrong. Toast has decided to ditch the ball cap and jeans in favor of a ball gown and diamond accessories. Toast is a fancy thing now. While I’ve been fancying up my toasts (formerly known as an open faced sandwich) for years, it has never seemed to me like the kind of thing that needed a recipe. Yet here I am, jumping on the bandwagon.

So anyways here’s my toast today. Jalapeño cheddar loaf, cottage cheese, chilies in adobo, smoked salmon- because you know that’s my thing right now- avocado, sunny side up egg, cracked black pepper and Hepp’s Applewood Smoked Salt. It’s pretty damn delicious. The smokiness and spice of the adobo pairs so well with the smoked salmon and what better way to tame spiciness than with avocado? It’s a simple meal (toast is a meal when you make it like this- who knew?), but oh so good.

Method:

  1. Toast a thick slice of bread to your desired toastiness.
  2. Smear on 2 heaping TBS of cottage cheese.
  3. Smear with 1/2 tsp of chopped chilies in adobo.
  4. Layer on 3 slices of smoked salmon.
  5. Add three slices of avocado.
  6. Top with an egg, sunny side up cooked in ghee (clarified butter) was my choice but make it how you like. Eggs don’t have to be complicated. Heck scramble it if that’s how you like it.
  7. Too with fresh cracked black pepper and smoked salt.
  8. Devour.