The Secret Ingredient (Marmalade): Marmalade And Stinky Cheese Canapés Recipe

• 3 1/2-inch slice of white farmhouse bread, crust removed, and each slice cut into 3 equal rectangles, or 9 1/4- to 1/2-inch slices of baguette
• 1 tablespoon clarified butter, plus more as needed (You can buy this as "ghee" from some stores. Flavorless oil is a better substitute than melted butter.)
• 4 1/2 teaspoons good quality orange marmalade (recommended: Bonne Maman)
• 3 1/2 ounces Epoisses cheese, cut into 9 rectangles (do not cut it until the last minute)

1. Prepare the bread. Melt the clarified butter in a small saute pan over medium-high heat. Fry the bread, 3 pieces at a time, 1 minute one each side, until crisp and golden. Remove to a plate, and repeat with the remaining bread, adding more butter as needed.
2. Another less traditional, if more sensible, way to prepare the bread is to preheat the oven to 350u0b0F. Brush both sides of 9 thin slices of baguette with flavorless oil or melted clarified butter, and arrange in a single layer on a small rimmed baking sheet. Bake until crisp and golden, about 10 to 12 minutes.
3. Spread each toast with 1/2 teaspoon marmalade, and top with 1 rectangle of Epoisses. Set on a platter, and serve.
4. You can also make this as a grilled cheese, but using 2 1/2-inch slices of farmhouse bread per person. Spread the outside of the bread with room temperature unsalted butter, and the inside with 1 tablespoon orange marmalade. Spread 2 ounces of Epoisses between the slices, and stick together. Toast in a skillet on medium-low heat for 2 to 3 minutes per side, until the outside is golden and the inside is absolutely runny. Repeat for as many sandwiches as you need.

bread, clarified butter, orange marmalade, epoisses cheese

Taken from www.seriouseats.com/recipes/2010/12/the-secret-ingredient-marmalade-marmalade-and.html (may not work)