Three Cheese Recipes from 5th Street Bar and Grill

the Seared Brie at 5th Street Bar and Grill. Photos by Ellie Shortt

There truly is a “je ne sais quoi” about “le fromage”. Rich, decadent, and extremely satisfying, cheese tasting is a popular pastime that merges effortlessly into restaurant culture. And while many claim that they could truly live off of an assortment of cheeses and selected accompaniments (cholesterol levels allowing of course), 5th St. Bar and Grill head chef Bryce Forsyth has taken it to the next level with a trio of cheesy dishes that incorporate favourite flavour combinations for some innovative and meal-friendly masterpieces.


It all began with the Seared Brie. With the booming popularity of this dish, Chef Forsyth saw an opportunity for more cheese experimentation and came up with an alternate version of this decedent hit as well as an impressive pizza, which combines the tried and true combination of cheese, fruit and nuts in one fun and sharable dish. In fact, all three of these dishes are great for sharing and lend well to parties and other social gatherings. Chef Forsyth recommends that Victorians not only come in and sample these creations, but also bring this concept to their own kitchens for easy but impressive dishes to enjoy with friends and family.


Seared Brie

Cornmeal crusted brie, mixed greens, artichokes, sundried tomatoes, toasted almonds, warm balsamic vinaigrette  $10.55



Little Qualicum Brie Cheese Wheel


Roast Garlic Confit (Pureed Garlic and Vegetable Oil)

Mixed Greens


Sundried Tomatoes

Fresh Chopped Basil

Toasted Pine Nuts or Sliced Almonds

Warmed Balsamic Vinaigrette


Chef Forsyth begins with the salad base preparations by slicing sundried tomatoes and artichoke hearts and lightly tossing them with mixed greens and freshly chopped basil. He garnishes the salad with toasted almonds or pine nuts, places it in a bowl or plate and includes the warmed balsamic vinaigrette on the side. To prepare the cheese, Chef Forsyth cuts the Brie wheel horizontally into 1-inch slices. He then covers one side of the slice with the roasted garlic confit and then presses cornmeal on top of it. Chef Forsyth then places the Brie, cornmeal side down, on a hot pan with a small amount of vegetable oil. The cheese is seared for 1-2 minutes until it’s lightly browned, and then it’s placed on top of the mixed green salad.



Almond Crusted Little Qualicum Brie

Seared local cheese, gooseberry tomato sherry compote, crostinis $10.55



Little Qualicum Brie Cheese Wheel


Toasted Sliced Almonds

Olive Oil



Roma Tomatoes

Red Onion

Whole Pink Peppercorns

Crostinis (thinly sliced baguette, toasted with olive oil)

Mixed Greens


To prepare the gooseberry compote, Chef Forsyth first cooks the onions in olive oil on medium heat until they are at the desired tenderness. He then reduces the heat and quickly sautés whole gooseberries, sliced Roma tomatoes and whole pink peppercorns with a dash of sherry until they are lightly stewed. The compote is placed in the fridge to allow it to cool. To prepare the Brie, Chef Forsyth cuts the wheel horizontally into 1-inch slices, scores the exposed side, rubs it with olive oil and breadcrumbs and presses in toasted almonds. He then sears the cheese, almond side down, on a hot pan for 1-2 minutes. While the cheese is cooking, he garnishes a plate with a small handful of mixed greens, the gooseberry compote, and a tower of crostinis. Finally, place the seared Brie on top of the compote to warm it slightly before serving.


Cinco Frommaggio

Cinco Frommaggio

Mozzarella, edam, cheddar, blue and parmesan, roasted garlic cream sauce, toasted walnuts, smoked grapes, poached pear  $10.55



Traditional Italian Thin Crust Pizza Dough

Roast Garlic Confit (Pureed Garlic and Vegetable Oil)



Fresh thyme

Fresh oregano

Smoked Red Grapes

Poached Pears

Toasted Walnuts

Cheddar Cheese

Danish Blue Cheese

Edam Cheese

Mozzarella Cheese

Parmesan Cheese


Chef Forsyth begins with a house made dough consisting of the traditional combination of high gluten flour, semolina, sugar, oil, yeast and water. He rolls it out until it’s thin, and then creates a base of roasted garlic confit, cream, rosemary, fresh thyme and fresh oregano. He then slices the poached pears and places them on the dough base along with a sprinkling of the five cheeses and some toasted walnuts. The pizza is topped with red grapes, smoked on their rotisserie, before being baked directly on the stone floor of their Woodstone oven for about 4 minutes.


5th Street Bar and Grill: 1028 Hillside Ave Victoria, BC (250) 380-4600

Little Qualicum Cheeseworks


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