Ingredients: 1 Pont L'Eveque (or Epoisse, Livarot or Roucoulons) 4 thin slices of fresh sourdough bread 1 pear 1/4 cup raisins 1/4 cup sliced red onion 1/4 cup slivered almonds 2 oz Le Gall butter pinch of nutmeg, paprika & fresh ground black pepper 1/4 cup cider vinegar with honey pinch if freshly chopped chives Directions: Melt butter over medium heat and, mixing together, add chopped pears, raisins, chopped red onion, snipped chives, almonds and spices - when and a drop of cider vinegar. Spread Epoisses onto slices of bread and place under broiler briefly, allowing cheese to melt slightly and begun to run.