Savoury Tosted or Melted Cheese

From Sir Kenneth Digby's Closet Unlocked, this version is based on, but not identical to the version in The Miscellany by Cariadoc of the Bow and Elizabeth Dendermonde.

Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye Cheshire, &c, or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled sallet, or ragour of meat, or gravy of Mutton: and if you will, chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh=callops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stire all well together, to Incorporate them; and when all is lf an equal consistence, strew some gross White_Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.

1/4 cup cream cheese
1/4 lb Brie or other strongly flavored cheese (I use farmers)
2 Tbsp whole milk (though not in the original recipe, I find that a bit of milk helps gives this a better consistency, and helps the whole thing hang together better)
1/4 t white pepper

Melt butter. Melt cream cheese in butter. Add milk. Cut up the farmer's cheese and stir it into the mixture over low heat. You may want to use a whisk to blend the two together, though a spoon will do. Unlike the Cariadoc redaction, this one does not tend to separate. When you have a uniform, creamy sauce you are done. Serve over toast, put on toast and broil for 30 seconds-1 minute, mix in (or serve over) things like asparagus, bacon, sauted onions, etc.