Brûléed Humboldt Fog Cheese Recipe

Prepare bread

Preheat oven to 375°F (190°C). Arrange the Sub Rosa bread slices on a baking sheet in a single layer. If using butter, lightly spread about 1/2 teaspoon softened butter on each slice for added richness.

Toast

Bake the slices 6–8 minutes, turning once, until edges are golden and centers are slightly crisp. Remove and cool on a rack. Keep warm at low oven temperature (200°F / 95°C) if serving immediately.

Prepare cheese

Slice the 8 oz Humboldt Fog log into 8 medallions, about 1/2 inch thick. Arrange the medallions on an ovenproof platter or baking sheet lined with parchment, spaced slightly apart so heat circulates evenly.

Add flavor base

Lightly brush each cheese medallion with about 1/4 teaspoon of honey. Sprinkle a thin, even layer of granulated sugar (about 1/4 teaspoon) over the top of each medallion to create the brûlée crust. Finish with a small pinch of freshly cracked black pepper (about 1/8 tsp) and a scattering of lemon zest over all medallions for brightness.

Brûlée the cheese

Using a culinary torch, hold the flame 2–3 inches from the sugar and move in a circular motion until the sugar melts and forms a glossy caramelized crust, about 20–40 seconds per medallion. If you don't have a torch, place the platter under a very hot broiler 3–5 inches from the element for 1–2 minutes, watching constantly to avoid overcooking. The goal is a thin, amber crust with the cheese warmed but not fully melted.

Place toasted bread slices on a large serving board or four small plates for sharing. Arrange the brûléed Humboldt Fog medallions in the center or slightly overlapping the toast, depending on presentation space.

Spoon Brian's marmalade into a small ramekin or dot 1/2 tablespoon portions alongside the cheese so guests can spread as desired. Drizzle remaining honey (about 2 3/4 tbs) lightly over the cheese and nearby board; reserve a little to offer on the side.

Scatter toasted almond slices over the cheese and bread, and tuck microgreens or baby arugula around the plate for color and a peppery lift (optional). Finish with an extra crack of black pepper if desired.

Serve immediately while the brûlée crust is warm and crisp so guests can spread cheese on the toast with marmalade and honey. Recommend 2 medallions per person as a small plate.