Like a moth to a flame, when the weather starts to cool off, I start craving comfort food.
Coming from an Italian-American family, the foods I find most cozy take shape in the form of cheese or pasta. Over the years I’ve gone from eating mozzarella at nearly every meal to exercising a bit more restraint, but when the cold weather hits, the craving is still there. The ultimate is when it’s melty and gooey, like in this herbed roasted cheese.
My roasted cheese recipe is a riff on baked Brie (a familiar holiday appetizer) that I turn to when time is short but comfort food is in high demand. It’s such a simple concept but it’s highly versatile and can be used as an indulgent appetizer, a salad centerpiece, or an impromptu take on mac-and-cheese. In my dream world, it would be kosher to throw the melty hunk of cheese inside a whole loaf of bread to make a behemoth version of a grilled cheese, but I haven’t gone there. At least not yet.