Butter with blue cheese, toasted bread

A recipe from Martin Juneau

Ingredients

• 150 g of Bleu D'Elizabeth cheese (room temperature)
• 50 g of salted butter (room temperature)
• 1 small loaf of sourdough bread
• Sea salt and black pepper

Preparation

1. Remove the cheese rind, leaving only the cheese itself. In a bowl (or a small food processor), using a wooden spoon, mix the butter and cheese thoroughly to obtain a very homogenous smooth mixture. Store at room temperature.
2. Cut the bread into thick slices and grill over the campfire (or toast in a toaster). Serve with a few dashes of milled pepper and sea salt.