Baked vacherin mont d’or

Name: Baked vacherin mont d’or
Yield: Serves 8-10
Cuisine: French recipes
Ingredients: 500g vacherin mont d’or cheese, at room temperature; a few small sprigs of rosemary; a good glut of white wine

Easy
December 2014

Easy
December 2014

Serves 8-10
Hands-on time 10 min, oven time 30 min

Served as a starter or part of a canapé platter at a party, this easy baked cheese recipe will be very popular with guests.

Vegetarian recipes

Nutrition: per serving

Calories: 175kcals
Fat: 14.6g (9.1g saturated)
Protein: 10.2g
Carbohydrates: 0.1g (trace sugars)
Fibre: nil
Salt: 0.7g

Nutrition: per serving

Calories: 175kcals
Fat: 14.6g (9.1g saturated)
Protein: 10.2g
Carbohydrates: 0.1g (trace sugars)
Fibre: nil
Salt: 0.7g

For 10 servings

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Ingredients

500g vacherin mont d’or cheese, at room temperature
a few small sprigs of rosemary
a good glut of white wine

500g vacherin mont d’or cheese, at room temperature
a few small sprigs of rosemary
a good glut of white wine

Method

Remove the wooden lid and all plastic wrapping from the mont d’or cheese, then return it to its wooden box.
Heat the oven to 180°C/fan160°C/gas 4. Stud the top of the cheese with the sprigs of rosemary, then pour over the wine. Put the lid back on the box and wrap well in foil.
Put on a baking tray and bake for 20-25 minutes – the cheese should be melted throughout and the skin should be darkening. Remove from the oven, take off the foil and lid, then break the skin to reveal the warm meltiness beneath. Serve immediately in its box with the ham skewers and breadsticks for dipping.

Serve with fennel and sesame breadsticks and calvados prune and bayonne ham skewers, as pictured.

Method

Remove the wooden lid and all plastic wrapping from the mont d’or cheese, then return it to its wooden box.
Heat the oven to 180°C/fan160°C/gas 4. Stud the top of the cheese with the sprigs of rosemary, then pour over the wine. Put the lid back on the box and wrap well in foil.
Put on a baking tray and bake for 20-25 minutes – the cheese should be melted throughout and the skin should be darkening. Remove from the oven, take off the foil and lid, then break the skin to reveal the warm meltiness beneath. Serve immediately in its box with the ham skewers and breadsticks for dipping.

Serve with fennel and sesame breadsticks and calvados prune and bayonne ham skewers, as pictured.