1 Pont L'Eveque (or Epoisse, Livarot or Roucoulons)
4 thin slices of fresh sourdough bread
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
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.