Pairings & Recipes

Camembert and Apple Butter Grilled Cheese with Riverbench Blanc de Blancs

This simple little weeknight meal will make the day end on a high note. This recipe makes two sandwiches.

• 4 slices of crusty bread
• 2 tbsp. butter
• 1 wedge Camembert cheese
• 3 tbsp. apple butter
• 4 slices fontina cheese
• Sprinkle of sea salt

Put a large skillet over medium low heat and add the butter.

Assemble the grilled cheese sandwiches: place a layer of sliced camembert on top of a slice of bread, then top with fontina. Add another layer of camembert. Top with apple butter, sea salt, and a second slice of bread.

When the butter is melted, put the sandwiches in the pan and press down lightly. Let warm and brown, about 5 minutes. When nicely and evenly browned, flip the sandwiches, repeating on the other side. Cook slowly until cheese is thoroughly melted.

Makes 2, but you’ll want more.