Honey, Walnut and Herb Baked Cheese
Photography by Manja Wachsmuth.
My ultimate winter indulgence; hot melting cheese spooned over baby roasted potatoes with tart cornichons and pickled onions. Serve lots of crusty bread and crackers along with cured meats for a wonderful shared meal.
Serves: 4
INGREDIENTS
500 grams small waxy potatoes, washed
10 large cloves garlic
sprig thyme
olive oil
250-gram round of soft cheese such as brie or camembert, at room temperature
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon very finely chopped rosemary or thyme
1 clove garlic, crushed
2 tablespoons fresh walnuts, roughly chopped
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Put the potatoes, garlic and thyme in a baking dish and toss with a little oil, salt and pepper. Roast until tender when pierced with a skewer. Cover to keep warm.
Preheat the grill to its highest setting and have the oven rack set in the centre of the oven.
Carefully cut the white rind from the top of the cheese and discard. Lightly score the cheese with the tip of a knife. Place in a cast iron pan or ovenproof baking dish just large enough to hold it snuggly.
Combine all the remaining ingredients in a bowl and spoon over the top of the cheese. Place in the oven and cook until the top is bubbling and golden and the cheese is soft but not collapsing when gently pushed with your finger.
Serve immediately with the roasted potatoes and suggested accompaniments.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.