Written By Guest Writer Appetizer / Main course / Recipes / Vegetarian / Vegan Jan 12, 2012 Three Cheese Recipes from 5th Street Bar and Grill SHARE VIA: Facebook Twitter Pinterestthe Seared Brie at 5th Street Bar and Grill. Photos by Ellie ShorttThere 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 BrieCornmeal crusted brie, mixed greens, artichokes, sundried tomatoes, toasted almonds, warm balsamic vinaigrette $10.55 Ingredients:Little Qualicum Brie Cheese WheelCornmealRoast Garlic Confit (Pureed Garlic and Vegetable Oil)Mixed GreensArtichokesSundried TomatoesFresh Chopped BasilToasted Pine Nuts or Sliced AlmondsWarmed 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 BrieSeared local cheese, gooseberry tomato sherry compote, crostinis $10.55 Ingredients:Little Qualicum Brie Cheese WheelBreadcrumbsToasted Sliced AlmondsOlive OilSherryGooseberriesRoma TomatoesRed OnionWhole Pink PeppercornsCrostinis (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 FrommaggioCinco FrommaggioMozzarella, edam, cheddar, blue and parmesan, roasted garlic cream sauce, toasted walnuts, smoked grapes, poached pear $10.55 Ingredients:Traditional Italian Thin Crust Pizza DoughRoast Garlic Confit (Pureed Garlic and Vegetable Oil)CreamRosemaryFresh thymeFresh oreganoSmoked Red GrapesPoached PearsToasted WalnutsCheddar CheeseDanish Blue CheeseEdam CheeseMozzarella CheeseParmesan 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 www.fifthstreet.caLittle Qualicum Cheeseworks Get EAT in your inbox. Click Here TO SIGN UP FOR THE EAT E-NEWSLETTER EAT Magazine publishes a free email headline service – the best way to stay on top of our dynamic website with fresh daily content.Our biweekly newsletter comes out every two weeks, giving you the highlights of two weeks worth of EAT content, as well as subscriber-only polls and contestsYour privacy is important to us. 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