Baked Banons

Name: Baked Banons
Yield: 6 portions
Ingredients: 6 Banon cheeses, leaves removed, or 6 slices, each 2 inches thick, Montrachet (about ¾ pound); 6 Banon cheeses, leaves removed, or 6 slices, each 2 inches thick, Montrachet (about ¾ pound); 6 Banon cheeses, leaves removed, or 6 slices, each 2 inches thick, Montrachet (about ¾ pound); 6 tablespoons (¾ stick) unsalted butter; ½ cup mixed dried peppercorns (equal amounts, more or less, of black, white, and green)

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Icy cold salad greens and hot and tangy goat cheese combined on the same plate are a perfect ending to a rustic French meal.

Ingredients

6 tablespoons (¾ stick) unsalted butter
6 Banon cheeses, leaves removed, or

Side dish
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F.
Butter a baking sheet with 3 tablespoons of the butter and arrange the Banons on the sheet.
Crush the peppercorns with a rolling pin, or load them into a peppermill and sprinkle or grind the mixture onto the Banons