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Bookmark Recipe

Baked Cheese with Garlic Bread

This is just so quick and easy and the perfect way to have a treat, whatever the occasion. The redcurrant jelly adds a little sweetness which of course is a personal preference. If your cheese doesn’t come in a box just put it in the centre of a sheet of boil, then bring up the sides a scrunch down to make a container.

2-4 people

Ingredients

  • 2 garlic cloves

    1 soft cheese with rind, in a wooden box

    1-2 teaspoon redcurrant jelly (optional)

    1 teaspoon tiny thyme sprigs

    4 teaspoon olive oil

    1 small ciabatta or sourdough baguette

    100g fresh walnut halves

Main

  • 2 garlic cloves

    1 soft cheese with rind, in a wooden box

    1-2 teaspoon redcurrant jelly (optional)

    1 teaspoon tiny thyme sprigs

    4 teaspoon olive oil

    1 small ciabatta or sourdough baguette

    100g fresh walnut halves

Method

Copy Text

Preheat the oven to 200°C (400°F) Gas mark 6. Remove any plastic packaging from the cheese and put it back in its box, leaving off the lid.

Cut one of the garlic cloves in half and set aside. Peel the other one and then cut into wafer thin slices. Using a sharp knife, pierce the top of the cheese in several places and then using a small teaspoon add a little redcurrant jelly to each one, pushing it down into the cheese. Then insert pieces of garlic and thyme into each slit.

Drizzle the cheese with one teaspoon of the oil and put on a baking sheet, leaving the cheese in its box. Bake for 10-15 minutes or until the centre of the cheese is melted.

Meanwhile, make the garlic bread. Heat a griddle pan over a high heat. Cut the baguette into slices on the diagonal. Add to the hot pan and cook quickly on both sides until lightly charred. Transfer to a chopping board with a tongs and rub with the cut garlic clove, then lightly drizzle with the rest of the oil.

Place the baked cheese on a board with the garlic bread and walnuts to serve.

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Method

Copy Text

Preheat the oven to 200°C (400°F) Gas mark 6. Remove any plastic packaging from the cheese and put it back in its box, leaving off the lid.

Cut one of the garlic cloves in half and set aside. Peel the other one and then cut into wafer thin slices. Using a sharp knife, pierce the top of the cheese in several places and then using a small teaspoon add a little redcurrant jelly to each one, pushing it down into the cheese. Then insert pieces of garlic and thyme into each slit.

Drizzle the cheese with one teaspoon of the oil and put on a baking sheet, leaving the cheese in its box. Bake for 10-15 minutes or until the centre of the cheese is melted.

Meanwhile, make the garlic bread. Heat a griddle pan over a high heat. Cut the baguette into slices on the diagonal. Add to the hot pan and cook quickly on both sides until lightly charred. Transfer to a chopping board with a tongs and rub with the cut garlic clove, then lightly drizzle with the rest of the oil.

Place the baked cheese on a board with the garlic bread and walnuts to serve.