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.
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.
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.