ham and brie

ham
bechamel
pork fat
oyster
mandarin
shiitake mushroom
smoke
brie
stale bread

My parents used to make a dish of cured beef sliced thinly over toasted bread coated with a bechamel-like sauce. It was delicious, salty and bland. there is something about salty, starchy blandness that is very important. A well made bechamel poured over stale bread could be very satisfying.

The smoke is the only hesitation and possible omition to this train of thought. I would hate to overpower the delicate fungal nuances of the cheese.