Something to try at home, urges allenbank: Run Sullivan Street Bakery’s mascarpone and prosciutto brioche under the broiler, top down, until crisp. Flip it over and broil the top until the crisp cheese bits turn golden and the mascarpone in the middle melts.

“You must not take your eyes off it during this process or you risk it becoming charcoal,” allen warns. “The difference between perfection and embers is seconds. Crack a bottle, pour a glass of Brouilly and enjoy.”

Sullivan Street Bakery [Hell’s Kitchen]
533 W. 47th Street (between 10th and 11th avenues), Manhattan

Board Link: Found New Delicious Morsel > new to me anyway.

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