Recipes & Pairings

Baked Bonne Bouche

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Ft. Butterfly Bakery of Vermont Maple Wood Smoked Onion Hot Sauce, Northwoods Apiary Honey, Vermont Creamery Bonne Bouche

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Ingredients
  • 1 sheet puff pastry
  • Flour, for dusting
  • 2 wheels Vermont Creamery Bonne Bouche
  • 1/2 cup Northwoods Apiary Honey
  • 4 Tbsp Maple Wood Smoked Onion Hot Sauce
Instructions
  • Preheat oven to 400°F
  • Allow puff pastry to thaw for 15-20 minutes, or until slightly softened, slice puff pastry in half
  • While pastry is thawing, in a bowl, combine Northwoods Apiary Honey with Maple Wood Smoked Onion Hot Sauce until well mixed
  • Dust work surface with flour and roll puff pastry to fit two wheels of cheese, about 3/4 the original thickness
  • Cut the top rind off each Vermont Creamery Bonne Bouche, then place on puff pastry halves, cut side up
  • Pour thin layer of spicy honey onto cut section of cheese, then wrap and seal puff pastry around cheese
  • Transfer to parchment lined sheet tray and brush with additional spicy honey
  • Bake at 400°F for 20 minutes, or until puff pastry is golden brown
  • Allow to cool for 5 minutes before serving, serve with spicy honey on the side
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