Morbier Canapés

Morbier Canapés
Adapted from a recipe found on cooking-ez.com


Ingredients:
6 slices of your favourite bread, I would suggest the par baked Brioche found at the Cheese shop, thickly sliced
10 shallots
¼ lb of smoked bacon chopped into small pieces
1 glass dry white wine
300 g Morbier cheese (http://cheeseman.ca/specials/)
3.5 Tbsp butter
salt
pepper
3 tablespoons vinegar


Preparation and cooking:
Cut Morbier into thick slices (optional: remove rind)


Cut ¼ lb of smoked bacon into small pieces


Cook until they are browned


Remove from heat, drain off excess fat


Add 3 tablespoons vinegar to the bacon pieces, mix and set aside on a piece of paper towel


Peel and cut shallots into thin rings


Cover and fry shallots in butter at medium heat (stirring frequently) They will separate and turn into ribbons when cooked.


When well cooked remove lid, add 1 glass dry white wine, salt and pepper (a glass can be consumed by the cook if so desired!)


Cook uncovered until wine is absorbed.


Lightly toast bread in your toaster


Preheat oven to 450°F


Put toast on parchment paper on a baking sheet, sprinkle with a dash of dry white wine (if the chef has left to spare!)


Distribute shallots, then bacon, then the Morbier on the toast


Place in the oven, and remove when the Morbier is melted and slightly toasted (keep an eye on it as at this temperature it won’t take long).


Serve immediately


Pair:
You may want to try pairing a Brut, Pinot Gris, Sauvignon Blanc, Chenin Blanc or Prosecco!!