Photo by Ted and Chelsea Cavanaugh / Food Styling by Barrett Washburne / Props styling by Suzie Myers
Courtesy of Brad Daschbach, head of cheese and charcuterie, Talbott & Arding Cheese and Provisions, Hudson, NY
Guided by a seasonal ethos, the cheese and charcuterie team works in tandem with the kitchen staff at Talbott & Arding Cheese and Provisions in Hudson, New York, to create take-away dishes.
Here, they prove you don’t need to do much to make a stellar meal for one. The key, they say, is fresh, high-quality ingredients. They prefer to use Jasper Hill Farm’s Willoughby, a semisoft washed-rind cow’s milk cheese reminiscent of Taleggio, but feel free to use any soft washed-rind cow’s milk cheese.
Heat oven to 350˚F.
In medium mixing bowl, combine radicchio, apple, red onion, olive oil and balsamic vinegar, and toss gently.
Pour mixture onto baking sheet lined with parchment paper and spread into one even layer. Bake, stirring once, until softened and caramelized, 8–10 minutes.
Remove from oven and season with salt and pepper, to taste.
Raise heat to 450˚F and place bread on small baking sheet. Toast until lightly browned, 3–4 minutes. Remove from oven and drizzle bread with olive oil. Pile radicchio mixture onto bread and cover with cheese slices. Return to oven and cook until the cheese is just melted, about 2–3 minutes.
Remove from oven, finish with more fresh pepper and drizzle remaining aged balsamic on top. Serves 1.
Muri-Gries 2020 Pinot Grigio (Alto Adige). “A glass of Muri-Gries’ Pinot Grigio, from Alto Adige, is the perfect counterpoint,” says Alexis Delaney, sous chef of Talbott & Arding Cheese and Provisions. “Its apple aromas and stimulating acidity enhance and balance the rich and dynamic flavors.”