Epoisses De Bourgogne A Lechalote

• 1 1/2 cups (375 ml) dry red wine
• 4 large French shallots, finely chopped
• 1 sprig thyme
• 1/4 teaspoon pepper
• Pinch of sugar
• 2 tablespoons hazelnut oil
• 7 ounces (200 g) Epoisses cheese
• 1/4 cup (40 g) whole hazelnuts, toasted
• 4 slices pain levain, toasted

1. Preheat the oven to 425F (220C).
2. In a small nonreactive saucepan, combine the wine, shallots, thyme, pepper, and sugar.
3. Bring to a boil, then simmer over medium heat until the wine is reduced by half.
4. Transfer to a bowl and let cool.
5. Stir in the hazelnut oil.
6. Place the cheese in a small baking dish that youre proud to bring to the table, and cover it with the shallot mixture.
7. Bake for 4 to 5 minutes, or until slightly melted.
8. Serve with the hazelnuts and toast.
9. When the Epoisses comes out of the oven, you can flambe it with 1 tablespoon marc or a good brandy.
10. And if you do, be careful.
11. It is your responsibility and not ours if your dates rayon dress catches fire.

red wine, french shallots, thyme, pepper, sugar, hazelnut oil, epoisses cheese, hazelnuts

Taken from www.epicurious.com/recipes/food/views/epoisses-de-bourgogne-a-l-echalote-388845 (may not work)