A silky, golden emulsion of aged Gouda and Emmental cascading over thick-cut, garlic-rubbed brioche toasts, accented by a siren-red dust of smoked paprika and fresh thyme. 

Golden, garlic-dusted dough batons with a molten mozzarella core, served on a slate platter alongside a rich marinara dipping sauce. Each stick is finished with a generous coating of olive oil and aromatic herbs.