I substituted the Saint-Marcellin (which I've tried unsuccessfully to get hold of) rest of the Taleggio, from the Taleggio and parsley cakes, as the recipe says any creamy, easy melting cheese can be used. And it was goooood :)
Tuesday 8 June 2010
86: Saint-Marcellin with tomatoes and basil, p237
Ooooh, deceptively scrummy this one! Essentially just roasted tomatoes, with a blob of cheese melted on top, but oooooh these were wolfed down with some lightly toasted homemade bread. And I wish I'd made more...
I substituted the Saint-Marcellin (which I've tried unsuccessfully to get hold of) rest of the Taleggio, from the Taleggio and parsley cakes, as the recipe says any creamy, easy melting cheese can be used. And it was goooood :)
I substituted the Saint-Marcellin (which I've tried unsuccessfully to get hold of) rest of the Taleggio, from the Taleggio and parsley cakes, as the recipe says any creamy, easy melting cheese can be used. And it was goooood :)
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment