Baked cheese with herb pesto

Baked cheese with herb pesto

An easy take on cheese fondue served with pesto. Perfect for sharing with friends.

Baked cheese with herb pesto

  • Serves icon Serves 4
  • Time icon 20 minutes to make, 15-25 minutes to cook

An easy take on cheese fondue served with pesto. Perfect for sharing with friends.

Nutrition: per serving

Calories
601kcals
Fat
34.2g (14.8g saturated)
Protein
26.6g
Carbohydrates
46g (3.6g sugars)
Fibre
4g
Salt
1.3g

Ingredients

  • 250g soft-rind cheese in a box, at room temperature
  • 5 fresh bay leaves
  • 2 tsp dry white wine
  • 500g small new potatoes, scrubbed
  • 1 small rustic loaf, such as ciabatta, sourdough or French stick
  • 1 garlic clove, halved
  • 100g small gherkins
  • 75g thinly sliced air-dried ham, such as parma or serrano (optional)

For the herb pesto

  • 40g mixed young green leaves (such as watercress, spinach, wild garlic, dandelion and rocket), large stalks removed
  • 10g fresh basil leaves
  • 10g mixed fresh young herb leaves (such as flatleaf parsley, thyme or lemon thyme and sage)
  • 1 small garlic clove, crushed
  • 4 tbsp extra-virgin olive oil
  • 1 tsp lemon juice
  • 15g parmesan, finely grated
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Method

  1. Preheat the oven to 220°C/fan 200°C/gas 7. Take the cheese out of its box and remove the paper, then put 2 of the bay leaves into the base of the box. Rub the outside of the cheese with ½ tsp of the wine, then put it back into the box. Pierce the top of the cheese 3-4 times with a fine skewer, then drizzle over another ½ tsp of the wine. Tuck the remaining bay leaves down the sides of the cheese, then replace the lid. Wrap the box in foil, then bake on a baking sheet for 15-25 minutes until the cheese is liquid inside and almost erupting from its rind.
  2. Meanwhile, cook the potatoes in boiling salted water for 10-12 minutes until tender.
  3. To make the herb pesto, put the green leaves and herbs into a food processor with the crushed garlic, olive oil, lemon juice and a pinch of sea salt. Blend to a slightly coarse paste, then scoop it into a bowl and stir in the parmesan with a little more seasoning to taste.
  4. Thinly slice the bread, then toast on both sides. Lightly rub with the halved garlic clove, then spread with a little of the pesto.
  5. Remove the foil and lid from the cheese. Push back the rind with a fork, then drizzle the remaining 1 tsp wine over the cheese with a grinding of black pepper. Serve drizzled over the pesto toasts,or as a fondue with the remaining pesto and the potatoes, pesto toasts, cornichons and air-dried ham for dipping.

Nutrition

Nutrition: per serving
Calories
601kcals
Fat
34.2g (14.8g saturated)
Protein
26.6g
Carbohydrates
46g (3.6g sugars)
Fibre
4g
Salt
1.3g

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