WHIPPED BRIE DE MEAUX EN FEUILLETé WITH TELLICHERRY PEPPER AND BABY MâCHE
Steps:
- Remove the rind from the Brie; you will have about 8 ounces of trimmed Brie. Put the cold cheese in a mixer with the paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy. Place a film of oil in a large skillet and rub each slice of bread on both sides in the oil. Place over medium head and cook on each side until golden brown, 1 to 2 minutes. Remove from the heat. Squeeze the balsamic glace in an x or other design on one side of the plate. Form a quenelle (small oval scoop) of the Brie (about 1 tablespoon) and place it in the center of one plate. Sprinkle with pepper and angle a crouton on top. Angle another quenelle of Brie over the crouton, sprinkle with pepper, and top with a second crouton. Repeat on 5 more plates. Toss the mâche with a small amount of olive oil. Place a small pile of mâche at the side of each serving of cheese and sprinkle the greens with fleur de sel.
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