The classics are classic for a reason, which means it’s hard to improve upon them. But at now-shuttered The Pitted Olive in South City, chef and owner Mike Holmes found a way to up the volume on the age-old pairing of blue cheese and honey, tweaking texture with natural honeycomb and adding earthy truffle oil and bright berries to the salty-sweet flavor profile. It’s summer simplicity at its best, perfect for this month’s alfresco meals.
Blue Cheese and Honeycomb
Courtesy of The Pitted Olive’s Mike Holmes
1 serving
Very little is done to the components of the dish, so it’s important not to skimp on the quality of the ingredients.
2 slices good-quality ciabatta or other crusty bread, cut 3/4-inch thick
2 to 3 oz. creamy blue cheese, rind removed*
1 1-inch cube honeycomb**
½ tsp. truffle oil
Seasonal berries
• Preheat the oven to 450 degrees.
• Lightly toast the bread.
• In an oven-proof dish, melt the cheese in the oven until gooey and soft, about 2 to 3 minutes.
• Spread the cheese on one piece of bread. Cut both pieces in half and stack the halves on top of each other, alternating a plain piece with a piece with cheese, ending with cheese on the top.
• Top with the honeycomb.
• Drizzle the truffle oil over the top and garnish with berries.
* Fourme D’Ambert, Bleu D’Averne, Stilton, Roquerfort or Gorgonzola work well. Do not use Maytag; it’s too acidic.
** You can find honeycomb at many farmers’ markets and at Whole Foods Market.
This article appears in Jun 1-30, 2008.