Honey, Walnut and Herb Baked Cheese
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.