Named after the town of Saint-Marcellin near Grenoble in the French Alps, this cow’s milk cheese is usually eaten fresh. It’s sold in a round terra-cotta dish that you might like to keep for another use. Tangy and creamy, it’s scrumptious melted over endive—if not eaten from a spoon.
In a sauté pan over medium heat, fry the bacon just until it begins to render its fat, then add the onions and cook until the onions are translucent and the bacon starts to crisp, about 10 minutes. Season with the salt and pepper. Spoon the bacon-onion mixture on top of the endives, tucking it in around them. Top with the cheese and sprinkle with the thyme leaves.
Bake until the cheese is fully melted and lightly golden, about 20 minutes. Serve hot.
© 2013 All rights reserved. Published by Weldon Owen.