This is an amazing sandwich. You spread brie on one half of the ciabatta and put prosciutto on it. The other half has thinly sliced apple on it. You bake/broil it to your liking, enough to release oils from prosciutto and bring out apple flavors.
Sweet and fruity apple clashes with salty smoky meat and creamy brie. Dry skunkiness of pils cuts thru the richness with a no nonsense hops palate cleanse. Oils of smoky prosciutto stand up after the pils refresh. The lightness of the delicate pils treats the subtle brie nicely, highlighting the creamy richness. Carb lifts fatty oils off tongue, readying mouth for another bite. Grainy straw + yeast flavor of pils matches yeast and grain of bread. Sour green apples and brie go with pils as it would with a chardonnay.
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