Baked Rush Creek Reserve
1 Rush Creek Reserve, Harbison or other spruce-wrapped cheese
1 clove garlic, sliced into 6-8 thin slivers
3 ounces pancetta, cut into 1/2” lardons
1/4 cup Champagne or other sparkling wine
1 baguette, sliced and toasted
Heat oven to 350˚F. Remove paper package from cheese, leaving in place the spruce band. Place the cheese in a small baking dish or camembert baker and cut 6-8 slits in the top. Insert a sliver of garlic into each slit.
Sauté pancetta until the fat has rendered and the meat is slightly browned. Pour lardons and the rendered fat on top of cheese. Top with the sparkling wine and bake, uncovered, approximately 15 minutes until warmed all the way through but not browned. Eat the whole thing with friends and a baguette.