A cheese course is a special treat at Christmas but if you fancy something different to the typical cheeseboard, Rick and Jack Stein’s Cornish gouda with sourdough and rocket might be a nice sharing option instead. It’s like a big sharing pizza with cheese and truffle, what’s not to like?
You can use any hard cheese but Cornish gouda really tastes great.
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Ingredients
- 10 thin slices sourdough
- 150ml olive oil
- 2tbsp cider vinegar
- 1 tsp truffle paste (see tips)
- 1 tsp sea salt
- 100g rocket
- 200g Cornish gouda, thinly sliced (see Know-how and tips)
You’ll also need
- Baking sheet lined with compostable baking paper
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Toss the sourdough with 5 tbsp of the oil, spread in a single layer on the baking sheet, then bake for 4-5 minutes on each side until golden and crisp. Set aside to cool.
- For the vinaigrette: whisk the vinegar with the truffle paste, salt and remaining oil in a large bowl until emulsified. Season to taste, then toss with the rocket.
- To serve, break up the sourdough and spread over a platter. Cover with the rocket and cheese, then serve in the middle of the table for everyone to share.
Nutrition
- 674kcals Calories
- 43.9g (14.3g saturated) Fat
- 21.2g Protein
- 46.7g (1g sugars) Carbs
- 3.4g Fibre
- 3.3g Salt
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