If you’re looking for an impressive appetizer to add to your holiday spread, consider this savory cheese soufflé. The classic French dish has many variations and can be prepared both sweet and savory, but Chef Christina Machamer showcases the sharp and salty side of this dish with her Point Reyes Bleu Cheese soufflé recipe. This delicious and easy recipe is an adaptation from Chef Cary McDowell’s famous appetizer served at the Crossing Restaurant in Chef Machamer’s hometown, St. Louis, Missouri.
The addictive combination of bleu cheese and crumbled bacon call for a fruit-forward wine with soft tannins. Frank Family’s Calistoga Cabernet Sauvignon is one such wine whose bold blue and black fruits of plum preserve and candied blueberry notes pair naturally with the salty, smoky, and savory flavors of the dish.
|Egg, lightly beaten
|Point Reyes Original Bleu Cheese, crumbled
|White cheddar cheese, grated
|Crispy bacon crumbles
|Shallot, finely chopped
|Fresh ground black pepper
- Preheat oven to 300°F. Fill a large pot with water and bring to a boil for water bath. Stir all ingredients together in a mixing bowl until well combined. Transfer into 6 oz ramekins.
- Place ramekins into a roasting pan, and add water to the roasting pan for the water bath, filling until water level is halfway up the ramekin.
- Bake approximately 30-45 minutes until soufflé is set and slightly browned on top. Serve warm with French bread or crostinis.