Honey, Walnut and Herb Baked Cheese

, from Issue #67, page 92. July, 2016
Photography by Manja Wachsmuth.
    Honey, Walnut and Herb Baked Cheese

    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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY 2
    Check out our
    latest issue:

    HOLIDAY 2

    Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.