INGREDIENTS

• 3 1/2-inch slice of white farmhouse bread, crust removed, and each slice cut into 3 equal rectangles, or 9 1/4- to 1/2-inch slices of baguette
• 1 tablespoon clarified butter, plus more as needed (flavorless oil is a better substitute than melted butter)
• 4 1/2 teaspoons good quality orange marmalade (recommended: Bonne Maman)
• 3 1/2 ounces Epoisses cheese, cut into 9 rectangles (do not cut it until the last minute)

PROCEDURE

Prepare the bread.  Melt the clarified butter in a small sauté pan over medium-high heat.  Fry the bread, 3 pieces at a time, 1 minute one each side, until crisp and golden.  Remove to a plate, and repeat with the remaining bread, adding more butter as needed.

Another less traditional, if more sensible, way to prepare the bread is to preheat the oven to 350°F.  Brush both sides of 9 thin slices of baguette with flavorless oil or melted clarified butter, and arrange in a single layer on a small rimmed baking sheet.  Bake until crisp and golden, about 10 to 12 minutes.

Spread each toast with 1/2 teaspoon marmalade, and top with 1 rectangle of Epoisses.  Set on a platter, and serve.

You can also make this as a grilled cheese, but using 2 1/2-inch slices of farmhouse bread per person.  Spread the outside of the bread with room temperature unsalted butter, and the inside with 1 tablespoon orange marmalade.  Spread 2 ounces of Epoisses between the slices, and stick together.  Toast in a skillet on medium-low heat for 2 to 3 minutes per side, until the outside is golden and the inside is absolutely runny.  Repeat for as many sandwiches as you need.