Last year I wrote a blog post about Shavuot. A lot has changed since I wrote that investigative piece getting to the bottom of what the holiday is about. First, my love for cheese has continued to blossom – I am more into it than ever. Second, I have completely forgotten what Shavuot is about. Thoughts about Moses, Mt. Sinai and the Torah vaguely come to mind, but mostly I am drawing a blank.
My lack of Hebrew school education really starts to shine through during the holiday season. Israelis are all about their holidays and there are so many that this site exists solely to inform you whether a holiday is happening or not. To combat my lack of knowledge, I have preconditioned myself to associate holidays with food. As opposed to a holiday such as Passover, which I dread because I would rather eat cardboard than matzah, Shavuot is made for food lovers like me.
I decided to revisit this Croque Monsieur that I ate on my last trip to Paris. Traditionally, the toasted sandwich contains ham and cheese. Basically, it’s a glorified grilled cheese with a funny name (Croque Monsieur is loosely translated to Crusty Mister. Ha!) What made this particular sandwich unique was that it was topped with a goat cheese which gave it a creamy, tangy twist that made me devour it in about three seconds. In my version I decided to nix the ham because I think the combination of cheeses provides enough richness. Enjoy!
Croque Monsieur- makes 5 sandwiches
- 10 pieces of crusty bread – I used a Pullman loaf (Pan de miel) from my local bakery
- 50 g. (2 oz.) clarified butter
- 200 g. (7 oz.) grated Gruyere cheese
- 1 roll (approximately 200g/7 oz.) Saint Maure goat cheese
- For each individual sandwich, brush one slice of bread with the clarified butter, cover with a handful of shredded Gruyere cheese. Take a second slice of bread and brush one side with the butter. Lay the second piece buttered side down on the cheese.
- Heat a frying pan with the clarified butter and brown the sandwiches slowly on each side. Add butter as needed.
- Remove the sandwiches and place on a baking sheet. Top with 2-3 pieces of Saint Maure goat cheese and another handful of the Gruyere cheese. Broil in the oven for approximately 5 minutes (keep a close eye on the sandwiches as they have a tendency to burn quickly).