Triple-cream cheeses like Explorateur, Délice de Saint-Cyr, or Boursault are fantastic when baked. Soaking the accompanying fruit in rum adds flavor and brings out the tanginess of the cheese. I live in an apricot-growing region, but dried peaches, pears, or nectarines would be good, too.
In a bowl, combine the raisins and apricots with the rum, cover, and let stand for 24 hoursat room temperature.
Drain, reserving the rum, now sweetened with the flavor of the fruit, for another use. Pat the fruit dry. Place the cheese in a small baking dish. Mound the plumped fruits on top of the cheese, pressing them to make sure they adhere, and around the sides. Refrigerate for 15 minutes.
Bake until the cheese is warmed through, about 10 minutes. Serve at once, accompanied by the baguette slices.
© 2013 All rights reserved. Published by Weldon Owen.