Friday, August 13, 2010

Pan seared tomino cheese with bacon and bay leaf

Sometimes I get so lazy, it's not even funny. Take any of the these days —long August days spent by the lake, just the cat and I, with plenty of time on my hands to do whatever needs to be done. Mounds of laundry before I leave for France and Spain next week. Finding a dry cleaner to take all my sweaters to be cleaned before the fall is here. Making complicated and phenomenal dishes, like, I don't know, aspic or something. If I liked aspic, which I don't.

My point is, I have all the time in the world these days —the house guests are gone, I still have a few days before leaving myself— and what am I doing? Squat. I sit around, musing about life, love and freedom, which are all very noble and interesting concepts but, do they get stains off my jeans or do they iron out creases on my t-shirts? Unfortunately not.

Even when it comes to food I am being lazy these days. And I'm not talking about making aspic —something I wouldn't think of doing even on my most productive day— I'm talking about the fact that lately I've found myself making recipes that literally take three ingredients and five minutes to be ready. And, trust me, when you are musing about free will, fate and world peace, they are a real godsend. Because, no matter how philosophical you are being, you still need food in your belly.

Serves 2

2 tomini (a smaller, slightly firmer version of brie) 3 inches in diameter
6 slices thin cut bacon
2 bay leaves

Wrap each tomino with three slices of bacon. Place one bay leaf on each.
Heat a skillet over medium high heat, place bacon wrapped cheese in it (no butter or olive oil necessary) and cook three minutes on each side, until bacon looks cooked and cheese begins to ooze out. Serve immediately.   


  1. These are tasty little treats! Do you eat the bay leaf?

  2. I have never heard of this cheese, but I will certainly look for it! I love this recipe!

  3. Reeni:
    no, I discard it. It'd kinda crunchy after being seared... but it does add flavor to the bacon and cheese.

    Chef Dennis:
    it's a very popular very inexpensive cheese in Italy, but I have to say that I've never looked for it elsewhere. I wonder if they sell it overseas... anyhow, it's made usually with cow milk or a mix of cow and sheep milks, it's soft inside and even the skin is sift enough to be eaten.

  4. Anything wrapped in bacon gets a thumbs-up from me!



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