Check this out: get yourself some sweet cream butter, a small wedge of white cheddar with chipotle and cranberries (or any cheddar, but, I mean, damn)*, and a dozen mini challah rolls.
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Take as many of the challah rolls as you want and slice them in half, tops and bottoms. Spread a really thin layer of the cream butter on top. Cut three or four thin, stick-like slices from the cheese for each half-roll.
Arrange thee slices on the roll, put in a pan, and toast at high heat until the edges brown and the cheese melts. Eat alone or with your favorite pasta dish. Or with damn near anything, as far as I’m concerned.
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I ate mine with chipotle pasta carbonara and a dessert of golden raspberries mixed with dried cranberries, because that’s how I roll, and I declared it rapberry-cranberry-chipotle day while nobody was looking. Or listening, for that matter.
*–Yeah, Whole Foods. A buck-fifty for the cheese, of which I used a third on two rolls, and two bucks for a dozen rolls.
