Rich Brillat-Savarin on toasted walnut bread wants something bright, and Hédène’s Apricot Jam & Chestnut Honey answers with slightly tart apricot first, then the woody warmth of chestnut honey on the finish.
Makes 16 · 10 min
- Cut 4 slices of walnut bread into 16 small pieces and toast them lightly.
- Top each with a small wedge of Brillat-Savarin, about 7 oz (200 g) in total.
- Add 1/2 tsp of the Hédène apricot jam with chestnut honey to each bite.
- Finish with a toasted almond and a grind of black pepper, and serve.
The star of this recipe: Apricot Jam & Chestnut Honey, by Hédène.
